Combine all ingredients in a shaker with ice. Shake vigorously until well chilled and strain into a chilled martini glass. Don’t be afraid to add a little simple syrup if you like a sweeter drink.
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.
Shake syrup, lemon, and gin over ice. Strain into a cocktail glass and top with bubbles.
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.
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Fill pint glass (or mason jar!) with ice, add all ingredients other then soda & stir. Top with soda. Garnish with bar cherries or a lemon wedge.
Pour 2oz honey infused tequila into a pint glass filled with ice. Top with matcha lemonade and enjoy!
Pour 1/4 cup honey into a pint sized mason jar. Top with your favorite silver tequila (we used Espolon Blanco) and seal. Store for a minimum of 5 days while giving it a little shake once a day.
(via Food Network)
Combine sugar and 1 cup cold water in a small, heavy-bottomed pot. Bring to a boil over high heat, then immediately remove from the heat. Add the matcha and whisk until the matcha and sugar are dissolved.
Pour the lemon juice and 3 cups cold water into a pitcher. Stir in the matcha simple syrup. Taste and add more sugar or more water as desired. Serve with ice cubes and lemon slices.
Combine ingredients in a shaker with ice and shake until well chilled. Strain into a chilled cocktail glass. (For a smokier flavor, smoke your glass – instructions below)
Bring wine and citrus juice and pieces to boil over low heat. Simmer uncovered for 20 minutes. Strain fruit from syrup, return to low heat. Add sugar and stir until dissolved. Hold dry rosemary over pot, and light on fire with a barbecue lighter. Allow to smolder briefly then add to pot and turn off heat. Allow syrup to cool then strain again.
Ignite 1 rosemary sprig on top of a heatproof plate, carefully allow it to burn slightly then extinguish flames. Immediately invert a glass on the plate covering the rosemary and allow it to smolder. (via puremixology.com)
In a medium bowl, cream sugar and room temperature butter for approximately 4 minutes. Add almond extract & optional cardamom.
Sift flour & cornstarch into bowl then slowly add to butter mixture. Mix only until combined. If dough seems too gritty, add a splash of milk or cream.
Refrigerate dough for 30 minutes to an hour. Roll into balls, place on cookie sheet, and press tops with cornstarch dipped fork.
Put cookie sheet with dough balls in freezer while over preheats to 300F. Bake for 20-25 minutes until tops are set. Cool for chocolate dipping.
Melt chocolate chips in microwave safe bowl. Heat in 30 second increments while stirring between, until chocolate is smooth & melted. Dip cookies and let cool.
Cait’s first attempt at Coquito. A work in progress, we may need to tweak the recipe in the future (more alcohol, etc.).
Soak cinnamon overnight in dark rum in a pitcher or jar large enough to hold your entire batch of Coquito. (We used a 64oz beer growler)
After your cinnamon sticks have soaked overnight, combine all other ingredients in blender. Pulse until blended thoroughly. Add to rum mixture and stir or shake until fully combined. Refrigerate for at least 4 hours. Shake before serving. Stores for up to 30 days in the fridge.
The Booze + Spirits Podcast 