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Robyn L:
Canadian, Archaeologist, Traveller, Illustrator, Climber,
Museum Assistant.

Historic building in Kaslo!

awesome view at dinner tonight!

dinner at the Kalso Hotel and Bar!
Small meow on the fish tank!

Historic building and the sweet view from our hotel~

Ferry rides during a work trip? Heck yeah!

“im gonna go to bed at ten tonight”

—   someone who did not go to bed at ten and never will (via letsmakeloaf)

(via meanwhileonwednesday)

sweet-bitsy:

Come back here, son

sweet-bitsy:

Come back here, son

(via rocknrollclown)

cocktailspassion:

RASPBERRY ROSE GIN & TONIC
Ingredients:
2/3 punnet raspberries (approximately 2/3 cup)
1/3 cup Bombay Sapphire gin (approximately 80 mls)
3 tablespoons caster sugar
3 tablespoons lime juice (approximately 1.5 limes, juiced)
1/4 teaspoon rosewater
Crushed ice
Tonic water
1/2 lime for garnishing
1 teaspoon dried rose petals (food grade, available at speciality food shops)
Preparation:
Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.

cocktailspassion:

RASPBERRY ROSE GIN & TONIC

Ingredients:

  • 2/3 punnet raspberries (approximately 2/3 cup)
  • 1/3 cup Bombay Sapphire gin (approximately 80 mls)
  • 3 tablespoons caster sugar
  • 3 tablespoons lime juice (approximately 1.5 limes, juiced)
  • 1/4 teaspoon rosewater
  • Crushed ice
  • Tonic water
  • 1/2 lime for garnishing
  • 1 teaspoon dried rose petals (food grade, available at speciality food shops)

Preparation:

  1. Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
  2. Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
  3. Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.

(Source: hungryaustralian.com, via liminalis)