Category: Drink Recipes
Goddess Maker
2 oz. Angel’s Envy bourbon 1 oz. Simple syrup 1 oz. Lime juice 2 Whole strawberries 4 to 5 Mint leaves Muddle strawberries and mint. Add …
The Florence Station (Train No. 301)
2 oz. Virgil Kaine Ginger Infused Bourbon 1 oz. Cocchi Americano 2 oz. Pear juice Champagne Splash of lemon bitters Shake with ice and serve …
Thai’d Up
2 oz. Akvinta vodka ½ oz. Lemon juice ½ oz. Sour mix 3 drops Balsamic vinegar 2-3 Strawberries 2-3 Basil leaves Fresh ground pepper Muddle …
The Wink
1 2/3 oz. Gin 2 tsp. Triple sec 1/2 tsp. Sugar syrup 3 dashes Peychaud’s bitters 1/2 oz. Absinthe, to coat the glass Combine gin, triple …
Goodnight Amigos
1 1/2 oz. Casamigos Reposado tequila 1 1/3 oz. Cranberry juice 3-4 drops Angostura bitters 1/2 Unpeeled lime, diced into small pieces 1/2 tbsp. Cane sugar …
Strawberry Rhubarb Mojito
1 1/2 oz. Bacardi Limon rum 3/4 oz. Rhuby rhubarb liqueur 1/2 oz. Simple syrup 6 Mint leaves 2 Slices lime 1 Strawberry Muddle together mint …
Fruit-Forward Brews
India Pale Ales may still reign as the fastest-growing category of American beer, but in looking at the second largest category—seasonal releases—it’s clear that fruit flavors move forward in spring and summer.
7 Trends in American Beer
When it comes to domestic beer, light still dominates as far consumption, while craft is king in terms of grown. Craft brews are clearly the biggest trend in American beer, but not the only trend. Here are seven things happening now in domestic beer.
Unrequited
2 oz. VSOP Cognac
1 oz. Crème de violette
¾ oz. Lemon juice
Sparkling wine
Shake all but the wine with ice and strain into a Champagne flute. Top with sparkling wine. Garnish with a rose petal or baby Orchid.
This drink was sent to us by Tiffany Soles, the bartender at Irvin Mayfield’s Jazz Playhouse in New Orleans.
Pear Martini
1 1/2 oz. Absolut Pears Vodka
1/2 oz. Clear Creek Pear Brandy
1/2 oz. Simple syrup
3/4 oz. Looza pear juice
1 Lime wedge
In a shaker tin with ice, squeeze in lime and muddle with simple syrup. Add remaining ingredients, shake and strain into a chilled cocktail glass. Garnish with a slice of pear.
This drink was created by Mike Hansen and Scott Diaz of Elliott’s Oyster House in Seattle, WA.