Poetry Pours


Written by Summer Webb

Few things are better than booze and books so why not pair our favorite books with our favorite drinks? I’ve listed my current favorite poetry pours below; after all, its 5:00 somewhere.

The Princess Saves Herself in This One by Amanda Lovelace – Cherry Watermelon Frosé


Amanda Lovelace was my introduction into modern poetry so it is only fair that her poetry pour comes first! The
Princess Saves Herself in This One not only ignited my love of poetry but it also made me feel invigorated in ways that I hadn’t ever felt while reading before. Which is why I chose such a refreshing drink to pair it with!

1 bottle of rosé
1 cup triple sec
4 cups fresh watermelon cubes
4 cups frozen cherries
Fresh cherries, watermelon slices, roses for garnish

Pour the wine into ice cube trays and freeze for at least 6 hours, or overnight. Please note, it won’t freeze into a
completely solid state, but the wine cubes should still be relatively hard when they’re ready.
To make the drinks, place the watermelon and triple sec in a blender and blend on high for 10-15 seconds, or until the watermelon has liquefied. Add the wine cubes and cherries, blend for 45-60 seconds or until smooth. Stopping to stir as necessary.


Honeybee by Trista Mateer – Honey Grapefruit Crush


Honeybee is one of the few collections that resonated so deeply for me that I’m not sure I’ll ever be able to forget it. It wouldn’t be a Trista Mateer book without a fruit reference so I chose Honey Grapefruit Crush as her poetry pour! I love how the honey water in this drink almost eliminates the
tang of the grapefruit vodka in the most delicious way.

1.5 oz Svedka Jalapeno Grapefruit vodka
0.75 oz lemon juice
1 oz wildflower honey water
2 lemon wedges, squeezed
Splash of grapefruit juice
Grapefruit slice + mint sprig for garnish

In a cocktail shaker, combine all the ingredients with ice and shake vigorously. Strain into an iced plastic cup and garnish.


Wild Embers by Nikita Gill – Black Magic Cocktail


Wild Embers is a book that you can read at any point in your life and it will still mean the world to you. Nikita has a way of making me feel completely understood and validated but since there isn’t a drink out there that feels like a hug in a glass, I decided I would make the Wild Embers poetry pour dark and shimmery to match the book cover!

2.5 oz Black Vodka
0.75 oz Freshly squeezed lime juice
0.5 oz Simple Syrup
Wilton Edible Pearl Dust in White

In a cocktail shaker, add in simple syrup, lime juice, and black vodka. Fill with ice up to liquid line. Give it a hard shake for 30 seconds. Add a dash of pearl dust to the bottom of a martini or coupe glass. Pour cocktail into your glass and serve. Add more pearl dust until the desired shimmer amount is met.


Please Don’t Go Before I Get Better by Madisen Kuhn – Spiced Mai Tai


I recently read Madisen Kuhn’s latest release and it made me feel nostalgic for things that happened in my past. Much
like a spiced mai tai, which was my first alcoholic drink at my favorite bar.

2 oz of RUM1 oz LIME JUICE
0.5 oz ETROG
0.5 oz BESAMIM

Add all ingredients to shaker, with ice. Shake, Garnish with lime twist. Enjoy.


Pillow Thoughts by Courtney Peppernell – Orange Dreamsicle Floatini


This may be my favorite poetry pour out of all the ones I’ve come up with. So it’s only natural that it is paired with Pillow
Thoughts! This book was highly recommended by some of my favorite poets and it did not disappoint!

Vanilla ice cream
UV Cake Vodka
Orange Soda

Mix one can of orange soda with 1oz of UV Cake Vodka, top with vanilla ice cream and enjoy!


Dropkick Romance by Cyrus Parker – Gingerbread Breakfast


THIS. BOOK. IS. INCREDIBLE. I read an early copy of Dropkick Romance and have been completely obsessed ever since. Not only is this one of my top 5 favorite poetry books of all time, but the author is also a fellow ginger. I did the noble thing and made Cyrus’s poetry pour a Gingerbread Breakfast drink.

2 oz Spiced and Buttered Rum
0.75 oz Ginger Syrup
1.2 oz. Half and Half
Black Coffee
Whipped Cream

Add Rum, Ginger syrup and half and half into shaker, shake hard. Pour into glass, add black coffee and whipped cream to


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