For the charred pineapple purée: Grill fresh pineapple slices (stove top grilling, barbecue grill or even a George Forman will work) until part of the pineapple is charred and the juices are bubbling. Let cool. Combine equal parts grilled pineapple and pineapple juice in a blender with juice of half a lime and blend on high until smooth.
You drink the whiskey drink. You drink the vodka drink. You drink the lager drink. You drink the cider drink. Sing the songs that remind you of the good times. Sing the songs that remind you of the best times.
Slice the cabbage in half, and hollow out some of the inner leaves and stem until you have a hole about the size of a golf ball. Pour a shot of warm Jaegermeister into the hollow, drink, and repeat until the pain goes away. If using the mayonnaise, dollop a tablespoon into the hollow before pouring the shot.
Drizzle honey around interior of serving glass. Combine whiskey, vodka, lemon, berries & sage in a shaker & muddle with ice. (Pro tip: Clap fresh herbs between your hands before placing in cocktails to release the flavor.) Dump shaker contents (including ice!) into serving glass and top with ginger ale.
.75 oz June Taylor’s Bergamot, Pink Peppercorn & Rose Geranium syrup
Juice of 1/2 a lemon
1 egg white (use pasteurized for the safest option)
Brut Champagne or Sparking wine
Put first 4 ingredients in a cocktail shaker without ice (dry shaking) and shake until egg white has emulsified. Then add ice and shake I little longer to cool. Strain into a chilled coupe glass. Slowly top with champagne until glass is full. Garnish with pink peppercorns or a lemon twist.
We’ve brought up simple syrup a couple times, but the only recipe we’ve given in the past was for a specific flavored syrup. Here is a general recipe for how to do a basic, unflavored simple syrup. You can play around with your own flavor combinations by adding flavors or substituting the water with other liquids. Just keep in mind that other liquids will have different water contents, so you may have to adjust the cooking time or add a touch of water to keep the consistency appropriate. (We suggest making the base syrup a few times before you get crazy, just so you know what to look for consistency wise.)
Bring water to a low boil. Add sugar and stir for until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Store in the refrigerator for up to 30 days.