Floral gin, grapefruit soda, and sparkling rosé combine in this bright, refreshing sip. Pair it with pastry chef Andrea Upchurch’s Charleston-style quiche and lemon cake with berries, and you’ve got a supper fit for an easy afternoon.
After a busy week, pastry chef Andrea Upchurch (left) joins husband Nate and son Dewey.
A relaxed lunch of quiche, lemon cake, and gin fizzes.
The quiche can be baked and refrigerated up to three days in advance. Reheat in a low oven and enjoy!
Arugula gets tossed with a bright dressing composed of spring onions, olive oil, mustard, white wine, champagne vinegar, garlic, and capers.
Upchurch saves a few of the shrimp to garnish the quiche; these get cooked a little longer than the rest.
Lemon “cheesecake” is a Southern classic usually baked in thin layers that alternate with icing, but Upchurch opts for a bundt style.
For a refreshing sip, mix Hat Trick gin with Cannonborough grapefruit soda and a splash of sparkling rosé
Mom and Dad toast grapefruit gin fizzes while two-year-old Dewey pals around.
Pastry chef Andrea Upchurch makes an easy weekend meal of shrimp-and-bacon quiche, spring onion salad, lemon “cheesecake,” and grapefruit-gin cocktails