Articles Tagged: THIS WEEK’S DRINK

Jelly Bubbles

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This sparkling cocktail was inspired by the Summer season. Its base is Champagne with homemade Watermelon Jelly. The reason to make the jelly was to try add a little texture to the cocktail.

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Bloody Mary

post iconThe Bloody Mary is a classic cocktail of Tomato Juice, vodka and other ingredients …Read More

Southern Pacific Julep

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Created by H. Joseph Ehrmann, proprietor at Elixr in San Francisco for their Cinco de Derby celebration. There is almost nothing better than a hint of peach in your Julep, a bit of ginger is better!

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Mint Julep

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The mint julep and the Kentucky Derby have become synonymous, but how and why? The history of the Mint Julep can be traced back to the 1700s on the southern east coast of the United States. Some say it was an evolution of a Arab drink called made of water and rose petals called a Julab. Regardless, the first instance of the Mint Julep in print was in 1803s Travels of Four Years and a Read more

Peanut Jubilee

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This cocktail was no easy task. About a year ago I set out on a quest to make a peanut cocktail but in a really elegant way and came up with the Peanut Manhattan. This time I’m using peanuts in a whole new way and even a bit tropical. The Aged rum is infused with peanut for 24 hours and then paired it with raspberry syrup, Allspice Dram liqueur and fresh lime juice and the … Read more

Cucumber Calypso

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This cocktail was inspired by a few factors. Most of all I wanted to take it in a different direction and have been experimenting with flavor combinations that one would think wouldn’t necessarily work well together. The 2 main keys are the bitters and cucumber syrup that play very nicely with each other. Using bitters as a main ingredient isn’t exactly the most common practice, adding that to cucumber syrup then adding gin which gives … Read more

Blessed Honeycomb Cocktail

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The Nature Conservancy is into Cocktail Culture! They had mixologist Ektoras Binikos create the Blessed Honeycomb Cocktail to celebrate Spring!

The cocktail uses single varietal honey from Bee Raw, which sources its honey from family-owned apiaries across the country. Each variety is derived from a single floral source, giving it distinct color, flavor and aroma; the Basswood honey used in this recipe features herbal notes and a clean finish.

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Zombie Peep Corpse Reviver

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This drink comes to us from The Drink Nation. Waht a prefect use for all those peeps! From the site:

The Corpse Reviver No. 2 is a traditional drink found in the storied The Savoy Cocktail Book from the 1930s, with a name that just happens to suit. We’ve combined this recipe with one of the season’s most ubiquitous and recognizable icons (at least in the U.S.), the Marshmallow Peep. We then plied the dark

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Old Sydney-Town Punch

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As we ease into Spring, we felt a good punch was in order.  Fresh and light, Bols Old Sydney-Town Punch is easy to prepare (hot or cold), this punch makes planning easy!

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The Green Ocelot

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Mezcal is a really diverse spirit to use in cocktails. It seems to like to be paired with many different types of flavors and work successfully. This time I wanted to highlight another favorite ingredient of mine as well, which is Matcha Green Tea.

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