3 fl oz

Sugar Travels

One of the greatest perks of being a sugar baby is the fact that we get to see all of these amazing sights all over the world! So to help some ladies out who might be preparing for an upcoming trip, or hopefuls who just want to be prepared, here are some tips that I have picked up here and there when I am about to travel to a new place for a vacation.

Pre-Travel Care

  • Whether you are staying in the same room with your SD, or having one of your own self care is very needed.
    • Depending on how long your upcoming adventure is, a little trip to get a wax might be suggested. Whether it’s to tame the kitty, or just to have legs smoother than a baby’s bottom, getting a wax is one less daily hassle to worry about when looking your best.
    • Nails, and hair should be tended to also for a fully polished look. Look at the expected weather during the days of your trip so that you can plan your hair accordingly and don’t end up spending bucks on a beautiful blowout that ends up getting rained out the first night you’re there.
    • Drink plenty of water every day for at least 10 days before your trip for clearer skin.
    • MOISTURIZE! for at least  week

Packing

Checked bags

  • When spending more than two nights, I highly suggest checking a bag. This allows you to have space for gifts and goodies acquired from a shopping trip.
  • Look up the weather for the days you are expecting to be there so that you can get a feel of the clothes to pack for the trip, and cross that with your itinerary plans for the trip.
  • 2.5 Rule- 
    • Pack two and a half outfits per day, to cover any surprise spills or last minute changes. These extra pieces should be versatile shirts and bottoms that can be used with most of your other pieces.
  • Shoes
    • Have at least one pair of heels, and a casual walking shoe.
      • For longer trips add a statement shoe that will pop against any basic outfit (LBD anyone?), a pair of flats and some snazzy sandals so that all shoes can match with at least one outfit, preferably two outfits

Carry on

Personally I like having a carry on, and a backpack/purse

  • In your carry on…
    • Pack a few basics, like clean underwear, a t-shirt and a pair of bottoms. Baggage gets lost sometime, and at least if yours were to get lost, then you at least have a backup outfit to bide some time.
    • Make sure all liquids are under the relegated 3 fl oz limit to save yourself the time at TSA.
    • If you’re traveling on a flight for more than three hours, keep the flashy outfit towards the top of your carry on so that either before you land, or once you do you can quickly make your way to the bathroom to freshen up into a sexier outfit for daddy.
    • A printed copy of your boarding pass
    • Tablet/ Laptop
    • Keep things you won’t need over the trip (like house keys) kept away in a zipped pocket away from hand traffic so you don’t misplace them over the duration of the trip.
  • In your purse…
    • Keep things that are small and more than likely needed over the course of the trip… 
      • Headphones
      • Phone charger
      • Phone
      • A few small ziplock bags
      • Passport/ government ID
      • A magazine/ reading pleasure
      • Spare socks
      • Chapstick/lipstick/lip gloss
      • Empty reusable water bottle
      • And anything else small and important

Getting through security

Personally I think the hardest part about travelling is getting through security

  • Keep your outfit to something simple and comfortable. Stay away from things that a bejeweled, shoes that are hard to get out of and excessive amounts of jewelry.
    • Wear sliders or simple zip boots, and
      • Ie) My outfit of choice is always leggings, a long basic tunic, and ankle boots that slide on and off.
    • Keep your jewelry in one of the ziplock bags in your purse until after you pass TSA.
    • You’re going to be without shoes for a while, so I always have spare socks in my purse, because the thought of my feet touching the airport floor irks me to high levels.
    • Carry an empty reusable water bottle so that you are able to save yourself from getting robbed for $5 water at the airport.
      • Make sure it is empty so that you do not get pulled aside at TSA
    • Headphones with some music playing to keep you in the zone, but not too loud so you can stay updated as the lines move, and for whatever updates come from the officers are over the speakers.

Once you’ve past security it is smooth sailing from there. Check in with the important people, grab a bite to eat, if you’re above age find a bar and stay near your gate until it is time for your to board for your adventure.

Hope you enjoyed my tips! What are your sugar travel tips?

☆ Brown Sugar NY ☆

THE RED QUEEN

Ingredients:

Serves 2

  • 100ml | 3 fl oz cranberry juice
  • 80ml | 2.7 fl oz ( 1/3 cup) Hendricks gin
  • 40ml | St Germain  (Elderflower liqueur)
  • juice of ½ lemon
  • fresh cranberries threaded on cocktail sticks to garnish 

Preparation:

  1. Fill your cocktail shaker with plenty of ice and add all the ingredients (apart from the fresh cranberries). Shake until a frost forms on the shaker – about 30 seconds.
  2. Pour into chilled martini or coupe glasses and garnish with the fresh cranberries.

GOLDEN ALE BEER COCKTAIL

Ingredients:

  • 1 lemon wedge
  • smoked sea salt
  • 1 scant barspoon hot sauce
  • 2 pony shots (2 fl oz) vodka
  • ½ pony shot (½ fl oz) Elderflour liqueur (such as St. Germain)
  • ½ fl oz lime juice (or yuzu)
  • ½ fl oz lemon juice
  • 1 tbs honey simple syrup (honey and very warm water, 1:1 ratio, stir)
  • 4-6 tbs (2-3 fl oz) Belgian style golden ale beer

Preparation:

  • Use the lemon wedge to lightly moisten the rim of a highball glass.
  • Pour the salt onto a small saucer, spreading in a thin layer.
  • Press the rim into the salt, cookie cutter style, twisting back and fourth to coat the rim with salt.
  • Fill glass with ice cubes.
  • Into a cocktail shaker filled 2/3 full with ice, add hot sauce, vodka, elderflour liqueur, lime juice (or yuzu), lemon juice, and honey syrup
  • Cover and shake.
  • Strain into prepared glass, stir in the Belgian Ale.

Valentine’s Day Recipes: Red Velvet Cupcakes With POM Cream Cheese Filling 

Pomegranate juice is pretty much a godsend, and not only because it’s a wonderful way to enjoy POM once the fresh season is over.

In this recipe, it’s used to color and frost some super-decadent cupcakes. Their gorgeous pink and red hue make them perfect for the upcoming Valentine’s Day holiday. 

Here’s how to make your very own pomegranate-infused masterpiece:

TOTAL PREP TIME

Over an hour

SERVINGS

30 regular cupcakes

DEGREE OF DIFFICULTY

Medium

Ingredients

POM Cream Cheese Frosting: 

Juice from 3-4 large POM Wonderful Pomegranates*, or 1-½ cups POM Wonderful 100% Pomegranate Juice 

1 cup arils from 1-2 large POM Wonderful Pomegranates or POM fresh pomegranate arils 

4 oz. soft unsalted butter 

8 oz. cream cheese, at room temperature 

14 oz. powdered sugar

POM Velvet Cupcakes: 

Juice from 6-9 large POM Wonderful Pomegranates*, or 2-½ cups POM Wonderful 100% Pomegranate Juice 

16 oz. granulated sugar 

12 oz. soft unsalted butter (3 sticks) 

4 ex large eggs 

1-½ cups buttermilk 

2 tablespoons white vinegar 

2 teaspoons vanilla extract 

15 oz. all-purpose flour 

1-½ oz. cocoa powder 

¾ oz. baking soda 

pinch salt 

¼ cup heavy cream

Preparation

POM Cream Cheese Frosting: 

Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.

POM Velvet Cupcakes: 

Preheat oven to 350ºF, reduce the pomegranate juice, over low heat, down to ½ cup, place sugar and soft butter in the bowl of an electric mixer with the paddle attachment, cream on medium-high speed, until the mixture is pale yellow and fluffy, turn the speed down to low and add the eggs in one at a time, in a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the mixer, combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed, add half of this to the mixer, add the remaining half of the liquids to the mixer, and then the remaining dry ingredients, finish off with the heavy cream, beat just until combined, place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about ¾ full, bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully, once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with fresh pomegranate arils. Serve this pomegranate recipe.