We’re getting in the holiday spirit with this week’s signature cocktail — the Menacing Mule! This dry ice Halloween cocktail gets a spooky kick from some spicy ginger syrup, and is sure to please all your guys and ghouls this weekend!

Recipe: Paula LeDuc Fine Catering / Photography: Josh Gruetzmacher


The Menacing Mule


2 oz vodka
.75 oz lemon juice
.75 oz spicy ginger syrup
1 oz pomegranate juice

Directions: Shake and strain into copper mug or small cauldron, Top with 1.5 oz club soda. Plus, how to buy dry ice for your Halloween party!



Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

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From the red carpet to the runway, nude lips are having a moment this season.  Select vendors Skyla Arts and Christina McNeill show us how to find the most flattering shades for your skin tone, and create a look that’s anything but dull! Follow these simple steps to achieve the perfect nude lip!


1. Line lips with nude pencil starting with cupid’s bow.
2. Fill in lips with your favorite nude lipstick.
3. Keep your nude lips long lasting by blotting your lips with a tissue.


Makeup Forever lip pencil 49 cold nude
Nars satin lip pencil in Isola Bella

 Styling: Angela Hassan

Christina McNeill and Skyla Arts are Snippet & Ink Select vendors. This post contains affiliate links. 

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We’re looking forward to cozy nights by the fire this fall season and Paula LeDuc‘s Winter Martini is the perfect Signature Cocktail to get us ready for the holidays! This creamy whiskey beverage includes a homemade butternut squash syrup filled with all your favorite fall flavors including cloves, cinnamon and nutmeg!


Photo: Ron Manville



• 1½ ounces Rye Whiskey
• ½ ounce Cointreau
• ½ ounce whole milk
• 1 dash Angostura bitters
• 1 dash fresh ginger juice
• 1 oz. Butternut squash syrup*

Shake well with ice and fine-strain into a chilled coupe glass Garnish with a sprig of rosemary

Butternut Squash Syrup

• 1½ cups butternut squash, peeled and diced into ½-inch cubes
• 2 cups granulated sugar
• 3 cups water, divided
• 2 cinnamon sticks
• 6 whole cloves
• 4 allspice berries
• ¼ whole nutmeg (about ¼ teaspoon), grated


In a large saucepan, combine the squash, sugar, 2 cups water, the cinnamon, cloves, allspice and nutmeg. Bring to a boil, then reduce the heat and simmer until the squash is soft, about 15 minutes. Strain the mixture through a fine-mesh sieve, reserving the syrup. Pick out the cinnamon, cloves and allspice, and discard. Transfer the squash and the syrup to a blender. Add remaining 1 cup water and purée until smooth. Strain the purée through a fine-mesh strainer and refrigerate.

Share your homemade Winter Martini on Instagram and tag us @snippetandink  for a chance to be featured.


Paula Le Duc Fine Catering is a Snippet & Ink Select vendor. 

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We’re taking a tropical turn with this week’s signature cocktail, the Kingston Daiquiri! This bold drink gets a hint of sweetness from a shot of Appleton rum, and a bit of tang from a splash of fresh lime juice. bDon’t forget to tag your homemade Kingston Daiquiris #SnippetandInksigcocktail on Instagram, and enjoy! Thanks so much Paula LeDuc and Josh Gruetzmacher for your yummy recipe and beautiful pics!

Kingston Daiquiri

• Glass – 6 oz Potrero
• Method – shake & fine strain
• Garnish – thin line wheel
• 1.5 oz Appleton rum
• .5 oz. smith & cross rum
• 1 oz fresh lime juice
• .5 oz petit cane syrup

Directions: Add liquid ingredients to a cocktail shaker. Add ice. Shake for 10 seconds and then strain into your glass. Garnish and serve.

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Happy Wednesday! Today we’re sharing a romantic (and pink!) signature cocktail—the Rosa Eterna from Paula LeDuc and Josh Gruetzmacher! It’s a beautiful blend of grapefruit, lemon and rose syrup, with a dash of sparkling rosé. We think this cocktail is perfect for your next date night or girls’ night in. And don’t forget to tag your #SnippetandInkSigCocktail photos on Instagram!

Rosa Eterna


• Glass – 6.5 oz. potrero glass
• Method – muddle; shake & fine-strain
• Garnish – skewered raspberry
• .25 oz. fresh lemon juice
• .25 oz. rose syrup
• 3 raspberries – Muddle
• .5 oz. pink grapefruit juice
• 1 oz. gin
• .75 oz. Lillet Rosé Sparkling Wine


In the bottom of an empty mixing glass muddle the raspberries with rose syrup and fresh lime juice. Add the pink grapefruit juice, gin, Lillet Rosé and ice. Cap the mixing glass with a mixing tin and shake hard for 10 seconds. Using a small, fine-mesh strainer, strain the cocktail into the potrero glass and top with sparkling wine (we recommend Prosecco). Garnish and serve.


 Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.


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