This Cocktail Takes Millennial Pink to a Whole New Level

Thought we were at peak pink? Wait until you see this Summer cocktail. With five ingredients – Three Olives Vodka Fresh Watermelon Vodka, watermelons, strawberries, coconut milk, and tapioca balls – you can create a pretty-in-pink drink that tastes just as amazing as it looks. Watch the video above to see how to make the ultimate millennial beverage, kitschy Japanese garnishes and all.

We’ve partnered with Three Olives Vodka to bring you the drink you’ll be sipping on all Summer long.

The Completely Addictive Method of Grilling Steak

The reverse sear method for cooking steak is arguably one of the best indoor techniques, and a similar concept can be applied when grilling steak outdoors on a charcoal grill. Instead of slow-cooking in the oven, the steak is first smoked (positioned away from the charcoal), and instead of searing on a skillet, the steak is finished directly over the charcoal for just a few minutes on each side. You’re left with perfectly juicy steak and a crisp exterior, no burnt bits or accidental overcooking. You can do this, grill master, you.

Here’s what you’ll need:

  • A charcoal grill
  • Hardwood lump charcoal
  • Gelled alcohol
  • Stick lighter
  • Barbecue tongs
  • Mesquite wood chunks (or any other type)
  • 2 (12-ounce) strip steaks (at least 1-inch thick)
  • Ghee or clarified butter
  • Kosher salt
  • Freshly ground pepper

Rainbow Ramen Exists, and It’s Truly Magical!

In this generation that eats with their iPhones first, restaurants are advertising “rainbow,” “unicorn,” and “magical” to attract curious foodies looking to capture that perfect food-porn shot to make their followers salivate. Being one of those people who’s constantly seeking out trends, I can say with certainty that a lot of them don’t taste nearly as good as they look. Insert Rainbow Ramen, a new food offering from Chef Alan Valera at E.A.K. Ramen in Los Angeles. Originally conceived as a Pride Month nod of support, this cold Summer noodle dish does look incredibly pretty. Topped with that beautiful array of rainbow-colored veggies, two pieces of lotus root, and a sweet bean paste ground pork, it inspires snapping before eating.

But then you take a bite. The refreshingly chilled spicy-sweet soup base made from soy milk, sesame, and chili hits your lips. The chew on the thick, bold noodles is the perfect density to soak up the base, and the crunch from the fresh vegetables make this dish an absolutely refreshing delight for a hot Summer day. I hope this delight becomes a long-lasting trend, as it’s not only delicious, but it’s a great excuse to eat your fill of fresh veggies, something I’m sure a lot of us could use on a more frequent basis.

Make the Tastiest Balsamic Vinaigrette With This Simple Hack

Balsamic vinaigrette is to salad-lovers what cake must have been to Marie Antoinette. We need to have it around, preferably within reach, always and forever. The best thing about balsamic vinaigrette, besides its tangy, sweet, distinctly aged flavor, is that it is an absolute cinch to make at home. (True salad-lovers also know that store-bought vinaigrettes pale in comparison to homemade versions.)

All you need are four ingredients: balsamic vinegar (from Modena, Italy, of course), olive oil, salt, and pepper. Whisk all four together and – voilà! – you have delicious salad dressing. However, with one simple additional step, you can elevate your everyday balsamic vinaigrette to new, even tastier, heights.

If you boil your balsamic vinegar for a few minutes before combining it with the other ingredients, you’ll get a much sweeter, bolder balsamic vinaigrette . . . and everything should be sweeter in the Summer. Now that you have your next-level balsamic vinaigrette, may I suggest pairing it with a sweet, seasonal salad like grilled-peach caprese (mozzarella, basil, and grilled peaches)? Don’t be surprised if this is the only salad you eat all Summer.

Sweet Balsamic Vinaigrette

Alicia Lu, POPSUGAR Food


This recipe is for basic balsamic vinaigrette, but you can customize it to suit your taste buds by adding other ingredients, like dijon mustard, honey, herbs, and garlic.


  1. 1/3 cup balsamic vinegar
  2. 2 tablespoons olive oil
  3. Salt and pepper, to taste


  1. In a saucepan, bring the balsamic vinegar to a boil over medium heat. Boil until reduced by about half, about 3 to 4 minutes.
  2. Add the vinegar to a bowl along with the olive oil, salt, and pepper. Whisk until emulsified.
  3. Toss in the salad of your choice.

Now You Can Make Your Own Boozy Push Pops, and We Have No Chill

Image Source: POPSUGAR Photography / Anna Monette Roberts

Boozy Otter-like Pops are the “drink” to slurp on this Summer. While it’s hard to come by store-bought versions, you can make them at home using this recipe from The Poptail Manual by Kathy Kordalis ($10) so long as you have your own set of Sunnylife Ice Pop Molds ($19). With only a few ingredients and a few hours time, you can pop these in the freezer and dive in to frozen splendor.

Image Source: POPSUGAR Photography / Anna Monette Roberts

I halved this recipe and still had a little liquid left over (to sip on), but after trying these pops out, I’m convinced I need to buy another package of those silicone molds so my freezer stays stocked. I also diced the strawberries instead of slicing them, so they would fit snugly into the mold. These pops taste like sweet flowers with only a hint of alcohol in the finish. They do melt pretty quickly – but I didn’t mind finishing off the pop in slushy form. Seconds, please!

Image Source: POPSUGAR Photography / Anna Monette Roberts

Illustrator credit: Esme Lonsdale

Elderflower and Rosé Spritz Pops

From The Poptail Manual by Kathy Kordalis


Gentle, elegant, floral and sparkly.


  1. 100 milliliters (3 1/2 fluid ounces) elderflower liqueur
  2. 150 milliliters (5 fluid ounces) rosé
  3. 60 milliliters (2 fluid ounces) light agave syrup
  4. 250 milliliters (8 1/2 fluid ounces) sparkling mineral water
  5. 8 strawberries, hulled and sliced in 3
  1. Equipment:
  2. Digital scales
  3. Measuring jug
  4. 8 popsicle molds & sticks


  • Mix the elderflower liqueur, rosé, agave syrup, and water in a jug. Pour into the popsicle molds. Slide 3 strawberry slices into each mold. Place the lid on the tray, and slide the popsicle sticks into the lid slots. Freeze for 12–14 hours, until solid.
Recipe excerpted with permission from The Poptail Manual by Kathy Kordalis, published by Hardie Grant Books, RRP $14.99 hardcover.