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1 liter Maker’s Mark
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg
Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this … Read more
Blood orange is one of the newest flavors from Skyy Infusions. I was excited because blood orange is one of my favorites! Next time you make a mimosa, try substituting blood orange juice for the orange juice or if you want to kick it up a notch, use Skyy Infusions Blood Orange.
Skyy Infusions Blood Orange has an aroma of candied orange, like a cross between blood orange juice and Tang, that completely obscures any … Read more
Created by H. Joseph Ehrmann
Elixir, San Francisco, CA
1.5 oz Espolón tequila blanco
12 oz bottle of Sidral Mundet
2 dashes Angostura bitters
1 squeeze of a lemon slice
Combine all ingredients in a 16 oz cup of ice and stir.
Courtesy of Tequila Espólon.… Read more
1 ½ oz Godiva Chocolate Raspberry Infused Vodka
3 oz iced tea
3 to 4 lemon wedges for garnish
Combine Godiva Chocolate Raspberry Infused Vodka and iced tea in a cocktail shaker with ice. Shake well and strain into a highball glass over ice. Garnish with lemon wedges.
Courtesy of Godiva Chocolate Liqueur.… Read more
Now that spring is in full bloom, it’s time to take advantage of all the fresh cocktail ingredients available to us!
I used fresh lemons and lemon verbena along with Tru2 Organic Gin, which is highly recommend for this cocktail (and others, for that matter). Lemon verbena has a flavor that is like a mild mint with a lemony finish, so we thought it would be perfect for muddling and mixing. And I was right.… Read more
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