Summer is passing so quickly! We've been doing our best to squeeze the most out of the season, even though it's been unusually hectic. I actually created this post on the trip home from Amsterdam yesterday, where we spent some time after visiting Marcus' family in Berlin. In between all the things, I've been enjoying as many summer activities as possible with my little family: swimming, picking berries, roasting marshmallows, going to the county fair, and our trip to Europe. Even though it's been a whirlwind, I feel like we've made the most of the summer.

Summer is also a busy season for my photography work, and tends to bring many of my favorite projects. I was reminded of this in July as I drove out to a photo shoot at Brooks Winery. It was a warm, blue-skied day, perfect for a visit to wine country with one of my favorite clients.

Bull Run Distillery recently released a version of their American Whiskey finished in Oregon Pinot Noir Casks from Brooks Winery, which they were showcasing in two seasonal cocktails for a summer wine club party. The Northwest Sangria Punch, created by the amazing Jennifer Kadell, was rich and fresh, packed with the sweetness of ripe August cherries and garnished with fuzzy young mint from the winery's biodynamic garden.

Northwest Sangria Punch
1 oz Bull Run Distillery Pinot Noir Whiskey
1 oz Brooks Winery Willamette Valley Pinot Noir
1 oz black cherry juice
.5 oz raw honey simple syrup
1 oz seltzer
spring of young mint

Add whiskey, pinot noir, black cherry juice, and raw honey simple syrup to a cocktail shaker with ice. Shake vigorously and pour into a rocks glass filled with ice. Top with seltzer and garnish with young mint. Enjoy!