Cheers & Changes


Hey, hey fine people! We’ve had a quite a 2016 so far and wanted to take the time to let you know what’s been happening behind the scenes here at GW. As we each grow more in our fields and love every minute of it, we’ve mutually decided to take Goldwire in different direction. We’re always so thrilled and thankful to show you everything we’ve got and have so much further to go. We truly believe the best way to do this and keep the momentum going is by taking our own creative paths. Goldwire will still be right here, spearheaded by Dani, and with an even sharper focus on food and drink (plus more!). You can find Arielle over on her photography site blogging all things travel and lifestyle. We’ve been BF’s since 2001 and have been through so much. While we might not blogging in the same space anymore, we’re still as close as we ever were. We each feel a new energy and can’t wait to show you what’s next- separately and together.

In the meantime, Dani will be giving this space that has been our collective online home for the last year a little spruce- let's call it "setting the proverbial table" to make you all the tasty eats and drinks your heart desires (and whatever she wakes up in the middle of the night wanting). As always, thank you times a billion for following along. We both feel so very grateful for what this space has brought into our lives. There’s so much good to come! 

Cheers to you always, 



Honeycrisp and Star Anise Vodka Spritzer


Hai there, and a happy weekend to you! What's on the agenda? Around here it's a whole lot of hustle, bustle, cleaning, apartment hunting, being a general adult...sighhhh! However, all is well, because with said adult territory comes the authority to decide your own happy hour. Just call me Bradley Cooper, 'cause I'm finding silver linings with the best of 'em! Today I'm back sharing a delicious spring cocktail in partnership with our pals at SKYY. Don't let those autumnal-looking apples fool you. This little libation is crisp, refreshing, and just crying out for a squeaky porch swing. The SKYY Honeycrisp Apple Infusion is deceptively light. Like I said with their Tropical Mango Infusion, you could very well pop it in your freezer, shake it up with a TON of ice, and a spritz of lemon, and you would have yourself a delicious one-and-done sipper. 

I think we all know apples do and should hold hands with spices of many kinds on-the-reg, so for today's spritzer, I whipped up a little star anise syrup, spiked with just a touch of cinnamon. Of course, all things sweet and spicy require something light and bright to balance them out. Lemon juice, ginger, and thyme are invited along for exactly this reason. Let's shake this up, shall we?

Honeycrisp and Star Anise Vodka Spritzer

(Makes 1 cocktail)

2 oz. SKYY Infusions Honeycrisp Apple Vodka

3/4 oz freshly squeezed lemon juice

1/2 oz star anise syrup

1/2" piece of ginger, peeled

1 thin slice honeycrisp apple, plus more for garnish

Fresh thyme

Star Anise Syrup

1 cup sugar

1 cup water

5 star anise pods

1/8 tsp cinnamon


In a shaker, muddle your ginger with your slice of honeycrisp apple, and thyme. Add you lemon juice, star anise syrup, and vodka, and fill with ice. Shake for 15 seconds, and strain into your cute glass of choice. Garnish with a star anise pod, thyme sprig, and honeycrisp slice. 

I love that this cocktail kind of tricks your palate. The apple is super subtle, and lends a hearty crispness that balances really well with the star anise and ginger. The lemon juice and thyme bring all the freshness to the table, lightening this cocktail up enough for spring or summer. Thank you to SKYY for letting me play with their delicious new flavors! Now you kids run, shake one of these up, and enjoy the rest of that weekend! 

Entertaining With SKYY

Cocktails, FoodDaniComment

Anyone else feel like we took a sharp left turn into spring-ville?! I am SO not complaining about this. In fact, I spent last weekend soaking up the sun, and although I unfortunately forgot that my skin rejects all things tan, and therefore became a lobster, I am still basking (literally) in all this bright new season has to offer. 

Today, we're putting on our hostess aprons, and partnering with SKYY to share some delicious spring party recipes using two of their newest Vodka infusions! Their new Mango and Honeycrisp flavors are pure freshness on their own. Seriously. Shake them up with a ton of ice, and give them a twist for one deceptively strong sipper. Or alternatively, you can do what we did, and mix them up into two appetizers, and a punch with some actual PUNCH...if you know what I mean. Let's get into it with a fresh little tostada that combines south of the border flavors, with a slight Asian kick.  


Ahi Poke Tostadas

1 lb sushi-grade ahi tuna

For the marinade:

3 chopped scallions

1 clove garlic, finely minced

1 tbs SKYY Infusions Tropical Mango Vodka

1/4 cup sesame oil

3 tbs soy sauce

1/2 tsp sriracha 

Juice and zest of 1 lime

Salt & pepper to taste

2 chopped scallions

1 tbs chopped fresh cilantro

1 tbs sesame seeds

2 small radishes, thinly sliced

Tostada shells, warmed

Top it off:
Sliced avocado

Sliced radishes

Sliced cucumbers

Chopped cilantro

Sliced scallions

Sesame seeds


In a small bowl, whisk together your sesame oil, soy sauce, lime juice, garlic, sriracha, and SKYY Infusions Mango Vodka. Taste for seasoning, and add salt and pepper to your liking. Using a very sharp knife, slice your ahi into roughly 1" cubes, and add to your marinade. Gently toss the ahi with the marinade using a rubber spatula, and add the scallions, sesame seeds, radishes, and cilantro. Allow the poke to chill in the fridge for 15 minutes. While you're waiting, warm your tostada shells in the oven, and add the rest of your toppings to the table for guests to add as they please. We used thinly sliced cucumbers, radishes, scallions, avocado, sesame seeds, and cilantro. 

The brightness of the SKYY Mango combined with the lime juice, is seriously delicious, and gives an east-meets-west flavor to this dish. Think- street taco + sushi. YAS, say I! Also, who doesn't love a personalize-able app? Not too eager to meet that person...

For a bite-sized play on surf and turf, hoisin + honeycrisp filet pops make a great accompaniment to our poke tostadas. After making your marinade, these are pretty hands-off, similar to the poke, which means less time stuck in the kitchen, and that's a situation I can always get behind.

Hoisin + Honeycrisp Filet Pops

1 lb filet of beef, cut into roughly 1 1/2" cubes

1/2 c sesame oil

1/4 c soy sauce

1 tbs SKYY Infusions Honeycrisp Vodka

1 tbs sriracha

1 tbs hoisin 

3 cloves garlic, finely minced

1 tsp Worcestershire sauce

Juice of 1 lime

1/2" knob of ginger, grated on a microplane

Chopped cilantro + sriracha to garnish


Season your beef generously with salt and pepper, and place in either a large freezer bag, or a seal-able container. I was able to find filet cut into 1-2" cubes, so that was a real time-saver. If you can't find this, and don't feel like spending time butchering away (Don't blame ya!), find a good-quality stew cut of beef. Lots of health food stores provide grass fed versions of this that are often just as tender as a filet. I actually used that for a test round of this recipe, and the results were equally delicious. 

Whisk together your sesame oil, soy sauce, SKYY Honeycrisp Vodka, sriracha, hoisin, garlic, Worcestershire, ginger, and lime juice. and add to your beef. Make sure the mixture is distributed evenly, and marinade for at least 25 minutes. When you're done marinading, remove the beef from the refrigerator 10 minutes before it's time to grill so it has a chance to come closer to room temperature. 

Heat a grill pan (or heat your grill, if you're fancy!) on medium-high heat, and add a light coating of sesame oil to the pan. Once the pan has fully heated up, add your beef, being sure not to crowd the pan. Cook on each side for about 1-2 minutes. This will go very quickly, since they are such small cuts of beef.

One you've worked your way through the entire batch, cover with foil, and allow to rest for about 5 minutes. This will ensure all of the juices are sealed into the beef, and won't go running all over your board when you plate. Insert the cocktail pick of your choice into each filet cube, and garnish with chopped cilantro, lime, and studs of sriracha. 

SKYY x Goldwire-7.jpg

The SKYY Honeycrisp is the perfect compliment to the soy sauce, sweet hoisin, and bright lime. Not only does it add a layer of bite and complexity to the marinade, but the alcohol helps to tenderize the beef, so it's a total win-win! Not to mention the fact that you can slip the rest of the bottle in the freezer for cocktail time!

Speaking of! What better way to round off two appetizers than with a fresh and spicy punch? 

SKYY x Goldwire-10.jpg

Mango-Ginger Punch

(Makes about 10 drinks)

2 1/2 cups SKYY Infusions Tropical Mango Vodka

1 1/4 cups fresh Mango juice

1/4 cup freshly squeezed lemon juice

1/4 cup ginger syrup

Sparkling water or tonic to top

6 cups ice

Ginger Syrup

1 large piece of ginger (roughly 8"), peeled and chopped into 1" cubes

3 cups water

3 cups sugar


Make your ginger syrup. Combine your sugar, water, and ginger in a saucepan over medium heat, and simmer until sugar is dissolved, and the syrup coats the back of your spoon. Strain through a fine mesh sieve, into a heat-proof container. You'll have way more than you need, and this syrup can be stored in the fridge, in an airtight container for up to two weeks. Allow to cool completely before using.

Next, in a large punch bowl, whisk together your SKYY Infusions Tropical Mango Vodka with your mango juice, lemon juice, and ginger syrup. Add your ice, and top with sparkling water. 

Provide cubes of mango, lemon wedges, and herb sprigs for garnish, and proceed to feel like you're on a major vacation. 

HELPFUL SIDE NOTE! You can absolutely adapt this punch for one cocktail:

2 oz SKYY Infusions Tropical Mango Vodka

1 oz fresh mango juice

1/2 oz freshly squeezed lemon juice

1/2 oz ginger syrup

Sparkling water or tonic to top

HUGE thank you to SKYY for letting us create some fresh recipes with their new Infusions!

Cheers to you, and hump day happy hour! 





3 Ways to Elevate Your Cocktail

Video, CocktailsDaniComment

Depending on where you are located, spring is beginning to show its pretty face, and I for one, am ready to give it a big  smooch. The beginnings of new seasons seem to impart just a little more magic than normal in our lives. Fresh ideas, designs, sights, and smells fill the air with energetic opportunity, gently reminding us that anything is possible. Which is just perfect timing, 'cause we've got lots to get done (wink emojis)! First on the docket: sharing 3 easy ways to elevate any cocktail!

Then, we combine these hacks to shake up a drink that is equal parts fresh as a daisy, and sassy as Andy Dick on some form of hallucinogen (Disclaimer: I just watched him in LOVE on Netflix, so he's clearly at the forefront of my subconscious at the mo'). This results in a delicious raspberry-jalapeno vodka spritzer with a few tricks up its sleeves. Shall we get into it? As though you have an option...


1. Infuse your booze!

This seems like a whole to-do, but truly, it's quite hands-off. In this particular instance, we decided to infuse vodka with raspberries and jalapeno. The resulting flavor combination embraces the bright acidity of the berries, but is grounded by the smokey jalapeno. When chilled in the freezer, it makes a dangerously delicious sipper on its own, so consider yourselves warned! If vodka, raspberries, or jalapeno aren't your jam, apply this to any spirit/flavor pairing to your liking. 

-Fill 2 mason jars 3/4 of the way up with vodka

-Cut 1 jalapeno in half, and remove seeds and membrane

-Add 1 small handful of raspberries, and 1 half of the seeded jalapeno to each jar

-Seal jar, and store in a cool dark place (such as a pantry) for at least 24 hours, agitating the jars roughly every few hours. Remember, the longer you infuse for, the more concentrated your flavors will be. We are both fairly sensitive to spice, so we went for a more subtle jalapeno flavor. If you're down with the fire, give your infusion a solid 3 days. 

-When you're done letting your booze do its thing, strain the infusion through a fine mesh sieve into a container that is easy to pour from. 

-Finally, funnel your infusion into the vessel of your choosing. I love using airtight glass bottles, which I usually find at places like Home Goods or Target, but you can totally use mason jars, or frankly, anything you can tightly seal. 

2. Fancify Your Cubes

Okay, obviously we've all seen many a spherical cube, king cube, hey even hexagonal cube (I'm literally guilty of ALL of these)! Personally, I have ZERO qualms with anything that adds visual interest to my beverages. However, I do feel that these could be more functional. No one likes a diluted, watered-down, sad-ass cocktail. If you know the probably 1 person who does, I strongly advise you to run for the hills, and never look back. No one needs that in their life. 

We took plain-old ice cube trays, and filled them with 100% freshly-squeezed lime juice, and cilantro leaves. As the cubes melt, bright acidity is gradually imparted, enhancing the beverage, versus water which truly will not lift a damn finger for you. Kick it to the curb, I say! (No, no, in all seriousness, water is fairly integral to our existence...CONSERVE!) 

Again, you can utilize any citrus, or freezable liquid that jams well with your flavor profile. For this cocktail, we wanted to keep it on the tart side, which is why we went purely with lime juice. If you wanted to sweeten it up, do a mixture of 1/2 citrus juice, and 1/2 simple syrup. 

This is totally simple, and not really a revelation in the world of libations, but nevertheless, it's something small that tells your friends: "Hey. I will not let your beverage be diluted". We all need more friends like those, am I right? 

3. Garnish Game

The purpose of the garnish is multi-fold. In some cases, they let everyone know what's in the drink off the bat. Sometimes they provide a snack. Our favorite garnishes play off of, and actually enhance what's already happening in the cocktail. Glass-rimming can seem slightly antiquated, and downright unnecessary in many applications (looking at you, strawberry daiquiris with your sugar-rimmed glass). Infused salts and sugars have been having a moment in the sun, and we thought, why not apply those to a cocktail? 

Pink Peppercorn & Lime Salt

1 tsp whole pink peppercorns

1/4 c salt

3-4 tablespoons sugar

1 teaspoon freshly grated lime zest

In a spice grinder, or with a mortar and pestle, grind your pink peppercorns until they are fairly well-pulverized. Zest your lime, and combine all ingredients in a small bowl. Rub the zest and pepper into the salt/sugar mixture. This will help release the essential oils. Store in an airtight jar in a cool/dark place for up to a month. 

Raspberry-Jalapeno Vodka Spritzer

Makes 2

4 oz raspberry-jalapeno vodka

Juice of 1/2 a lime

A few cilantro leaves

Tonic to top

Pink peppercorn & lime salt to rim

Lime & cilantro cubes to finish

In a shaker, combine your vodka, lime juice, and add your cilantro leaves after giving them a good smack to release their oils. Fill your shaker with ice, and shake for about 15 seconds. Strain into your rimmed glasses, and top with tonic, and your lime and cilantro cubes. This cocktail kind of tastes like a margarita met up with a vodka tonic, and decided it was time to grow up a little. The raspberries provide this intensely fresh burst that is naturally sweet, and the jalapeno comes in on the back end with a subtle smokiness, almost lending a slight Mezcal note to the drink. The lime juice and salt are the helping hands that shine a light on every flavor note going on. We'll call it a win!

Be sure to watch our latest video where we share these tips and more with you, and hey, maybe even subscribe if you like what you see! Thank you guys for watching, and following along! It continuously gives us the sappy feelings. Cheers to you!


Spring Covet: Arielle's Picks


I can see the refresh button in the distance and I'm about to hit it so hard. I'm like a giant bear that's been hibernating with an overused iMac and extremely bold french press. So guess what?! I'M COMIN' OUT! This covet reps all of my good feelings towards spring and what I truly love about seasonal transition. Oh hey daylight savings, I totally see you and you're making me weep tears of joy. Let's talk fresh staples and dream a little. 

From left to right, row by row:

Speaking of refresh, I fully plan on purging all of my old IKEA tupperware that somehow got half eaten by my kitchen and replacing the cabinets with something a little more grown up. Did someone say natural clay dinnerware or am I just having a pale blue and modern hallucination? Side note: it's not drugs, just CB2 being perfect.

As a quick PS to everyone in general: this covet doubles as a birthday gift guide so if you like the idea of buying cute AF sandals and then promptly sending them to me, I won't stop you. To get specific, these little babies would live on my feet until Southern California get's "cold" again in the late fall. In short: hot damn.

I have been on a mega hunt looking for a new sheet set with a positive attitude. These sheets in particular are currently in my shopping bag along with a couple other bedding surprises. Please raise your hand if you also tease yourself with unrealistic purchases. 

In the past three months, I've learned something. Air plants are MYSTICAL. How did I not get on this sooner and where can I find 89 of them? Low maintenance, colorful, free of soil. Life goals. I'm crazy about this one (Tillandsia Victoriana) because of the coral action happening. 

The older I get, the more pink and I get along. Maybe it's the Hot Topic teen in me getting pushed down further and further (cool!). I adore this print by artist Burcu Korkmazyurek via Society 6. Preferably very large and in my living room for the win. 

I'm so serious about this next one and my feelings are real. This set of brass and cow horn coasters from Rose & Fitzgerald make me want to be a better woman in society. So much class.

I looove me some Grace Helbig! Ever since YouTube became more entertaining to me than anything, Daily Grace has been one of the faves. Her new book Grace & Style: The Art of Pretending You Have It seems just as witty and genuinely hilarious as she is. 

This is a great time to introduce you to my dream nightstands. I have had some fantastic luck with Target furniture in my adult life and I'm not looking back now! I love the triangle underneath, perfect for a little plant or a stack of books. Two toned everything currently has my heart.

A covet from me isn't complete without a pair of shades. I don't have a problem, just wayyy too many sunglasses. IT'S FINE. And if I'm having it my way, they're round, neutral, and probably gold. Thank you Topshop for always providing. 

I must say, there's a whole lotta cute out there right now! If you need me, I'll be purging, reorganizing, and regrettably shaving my legs. Work hard, play hard am I right?? Cheers!