Cocktail Recipes for Fall 2017

Thunderstruck

With the changing weather and all the busy things going on in our lives during the fall, we wanted to share with you a few cocktails to settle down with when your day is finally done. We’ve also included a punch recipe for when you have friends over, and to finish it up, check out a barbecue ribs recipe — because ribs aren’t just for summertime cookouts.

Thunder Struck
courtesy of SOCIAL Costa Mesa, CA
1 oz. Novo Fogo Silver Cachaça
½ oz. Atlantico Reserve rum
1 ½ oz. smoked butternut squash purée
1 oz. Thunderking Chai cold brew
½ oz. cinnamon syrup
2 dashes Scrappy’s Bitters
1 egg white

Hard shake all ingredients, and double fine strain into large snifter over a big ice rock. Garnish with grated fresh cinnamon and one fresh sage leaf.

Bold and smokey

The Bold and Smokey
by Gabriel Rieben, Dullboy Bar
1 oz. Paul John Bold Whisky
1 oz. Stolen Smoked Rum
½ oz. Gran Classico bitter liqueur
½ oz. St. George Spiced Pear Liqueur

Stir all ingredients in a mixing glass with ice. Strain into a Nick and Nora glass, then serve.

Autumn Alexander
created by April Wachtel, CEO/Founder, Swig and Swallow
1 part Amarula
1 part bourbon
coffee dust
orange zest

Build ingredients in a mixing glass. Add ice, stir 20-30 seconds and strain over crushed ice. Grate coffee dust and orange zest over the cocktail as a garnish.

Cruzan Hot Buttered Rum
1 part Cruzan Single Barrel Rum
2 heaping spoonfuls batter
steaming hot water

Fill coffee mug 1/2 full with hot water. Stir in batter until dissolved. Add rum and top with steaming hot water. Serve with a cinnamon stick as a stir stick.

To make the batter:
1 lb. brown sugar
1/2 lb. salted butter
4 tsp. pumpkin spice seasoning
1 tsp. vanilla extract

Mix together in a pan and heat on medium, stirring until all the sugar is dissolved and you have a syrup consistency. Keep unused portions in the refrigerator for other cocktails or more of this one.

Orchard Hour

Orchard Hour
created by Allan Roth, Glenfiddich Ambassador
2 parts Glenfiddich 15 Year Solera Reserve
½ part Montenegro
¼ part Calvados
¼ part Amontillado Sherry
lemon twist, to garnish

Stir all ingredients except the lemon twist over ice. Strain into a coup glass or over one large ice cube in a rocks glass. Express a lemon twist over the drink and discard before serving.

Golden Pineapple
by Miguel Aranda of The Black Lodge

2 oz. BenRiach 10 Year Old Peated Curiositas
3/4 oz. lime juice
1/2 oz. walnut liqueur
1/2 oz. orgeat
1 oz. pineapple juice

Mix all ingredients and serve over crushed ice in a copper cup. Garnish with mint and a lemon peel.

Mai Tai Saga

Mai Tai Saga
by Chris Zulueta of Sylvain, New Orleans
2 oz. Mizu Shochu
1/4 oz. Orgeat
1/4 oz. Maraschino Liqueur
1/2 oz. Rothman and Winter Pear Liqueur
1 oz. lime juice
1 dash Bittermen’s Tiki Bitters
1 sprig of fresh mint for garnish

Combine all ingredients into a shaker with ice. Shake and strain over ice in a rocks glass. Garnish with the mint sprig and enjoy.

Solera Sidecar
by Joaquín Simó of Pouring Ribbons, New York
1 1/2 oz. cognac V.S.O.P.
1/2 oz. Lustau East India Solera Sherry
1/2 oz. fresh lemon juice
1/4 oz. Pierre Ferrand Dry Curaçao
1/4 oz. Lazzaronni Amaretto
1/4 oz. simple syrup

Combine all ingredients into a shaker with ice. Strain into a coupe glass. No garnish is needed.

Honey and Smoke

Honey and Smoke
1 part honey simple syrup
2 parts Miel de Tierra mescal
2 parts ginger beer
juice from ½ lime

Combine simple syrup, mescal, and lime juice in tumbler. Shake for 10 seconds. Pour over ice and top off with ginger beer. Garnish with lime slice. Optional glass garnish: salt rim of glass with Jalapeño salt or sea salt.

To make the honey simple syrup:
1 part honey
1 part water

Boil water and pour over honey in a bowl. Whisk to combine.

“PSL” Smirnoff Caramel Punch
12 oz. Smirnoff Caramel Vodka
8 cups cream soda
pumpkin spice syrup
espresso syrup

Combine Caramel Smirnoff and cream soda in a larger pitcher or punch bowl. Add pumpkin spice syrup and espresso syrup to taste. Stir and add ice (if serving immediately). Garnish individual servings with a dash of cinnamon or a cinnamon stick.

If you prefer to make your own syrups:

Espresso Syrup
from Martha Stewart
½ cup brewed espresso coffee
¼ cup sugar
¼ cup water

Boil until the sugar is dissolved and you have a syrup consistency.

Pumpkin Spice Syrup
from OneSweetMess.com
1 1/2 cups water
3/4 cup light or dark brown sugar
1 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 cup pumpkin puree
1 1/2 Tbsp. vanilla extract

Add water and both sugars in a medium saucepan. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.

Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

Strongbow Gold Apple Smoked, Sauced and Spiked Ribs

Strongbow Gold Apple Smoked, Sauced and Spiked Ribs

Ribs
1 rack baby back pork ribs, 3 lbs. or less
1/2 cup BBQ spice mix
2 cups Applewood chips

Mop
1 cup apple cider vinegar
6 oz. Strongbow Gold Apple Cider
2 Tbsp. Dijon mustard
1 apple, thinly sliced
red pepper flakes

Strongbow Apple BBQ Sauce
6 oz. Strongbow Gold Apple Cider
5.5 oz. can tomato paste
1/2 sweet onion, finely diced
1/2 apple, finely diced
1/4 cup BBQ spice mix
1/2 cup applesauce
1/2 cup honey
1/2 cup red wine vinegar
1/4 tsp. cayenne pepper
Kosher salt to taste

To prepare the ribs, rub them all over with the BBQ seasoning mix (available in the grocery market spice aisle). Wrap the ribs in plastic wrap and let set in the refrigerator for at least an hour, up to overnight.

Make the mop sauce by combining all ingredients in a glass jar. Place by the grill. (You can use the oven for this recipe as well but a grill works best.)

Prepare a charcoal or gas fire. If using charcoal, bank all the charcoal on one side of the grill. Arrange the grates so that you can add more charcoal without removing the cooking grate, if possible. Form a tray out of aluminum foil large enough to hold the wood chips. Sprinkle water over the chips. Place the chips by the coals or over a lit burner if using gas. The ideal temperature is 250 degrees. This is easier to achieve with gas, but with practice and patience can be achieved with charcoal.

When the chips are smoking and the grill has reached around 250 degrees, place the ribs on the coolest part of the grill (farthest from coals or burner), bone side down. Close lid. Monitor the temperature and the smoking chips, and apply the mop sauce every 15 minutes. If the chips get too hot and start burning, sprinkle them with water. Check on doneness after 90 minutes. The rib bones should be sticking out, and if the rack is held by tongs on one end they should bend, but not break. If unsure, smoke for another 30 minutes.

While the ribs are smoking, make the Strongbow Gold Apple BBQ sauce. Mix all the ingredients together in a saucepan and simmer on low for 15-30 minutes, depending on preference of thickness.

Let the ribs rest a minimum of 30 minutes, then cut the bones individually from the rack. Serve with the sauce and enjoy.

Cocktail Recipes for Thanksgiving 2017

Pumpkin spice mule

Here at Drinkhacker, we are thankful for you—our drinking readers! Among the other things we’re thankful for are good food, good friends, and good cocktails. May these cocktails and snack recipes be among them on your holiday table.

Baileys pumpkin caramel apple

Caramel Apple
created by NYC mixologist Allison Kave of Butter and Scotch
2 oz. Baileys Pumpkin Spice Irish Cream
1 oz. Dickel Rye
1 cup apple cider
apple cider doughnut holes for garnish
caramel apple slices for garnish
whipped cream for garnish
caramel drizzle for garnish

In a saucepan, combine Baileys Pumpkin Spice, Dickel Rye, and apple cider over medium heat for ten minutes. Stir well. Pour contents into a coffee mug. Top with skewer of apple cider doughnut holes alternating with caramel apple slices. Garnish with whipped cream and caramel drizzle. This makes 2 servings.

‘Tis The Spritzer
created by Cody Goldstein, Founder of Muddling Memories
2 parts Tres Agaves Reposado Tequila
1 part blood orange juice
1/2 part Aperol
1/2 part cranberry juice
champagne, to fill
cranberries, to garnish

Add all the ingredients into a shaking tin and fill with a handful of ice. Shake for 5 seconds and strain into a Collins glass. Top with champagne and garnish with a few cranberries.

Hot buttered cachaca

Hot Buttered Cachaça
courtesy of Amanda Platt of The Public House by Evans Brewing Co.
2 oz. Novo Fogo Silver Cachaça
pureed real butter
1/8 cup brown sugar
cinnamon sticks
star anise
apple cider (we used Strongbow)

In a small pan, bring the apple cider, cinnamon sticks, and star anise to a boil. Mix the pumpkin, butter, and brown sugar. In a mug or hot coffee glass pour the Cachaça and whisk in a tablespoon of the roasted pumpkin mix. Top off with the spiced cider and serve hot.

Brockmans Berry Fresh
2 oz. Brockmans gin
1 oz. Lejay Lagoute Triple Sec
3/4 oz. lemon juice
1 oz. cranberry juice
1 bar spoon of Allspice Dram
frozen cranberries

Shake all ingredients together in an ice-filled cocktail shaker; strain into a tumbler of crushed ice layered with frozen winter berries (note: use cranberries or other edible berries because true Winter Berries are poisonous); then top with a little more crushed ice. Garnish with a few more frozen cranberries.

Pilgrims punch

Pilgrim’s Punch
created by Pamela Wiznitzer of Seamstress NYC
1 oz. Kerrygold Irish Cream Liqueur
1 oz. aged rum
4-5 oz. boiling hot chai tea
6 oz. fresh heavy cream

Mix the Kerrygold and fresh heavy cream. Stir in the hot chai. Top with the rum and serve hot.

Americano in Appennino
by Jacopo Misiano of Alchimista Pistoia
1 oz. Bitter Tuvè
1 oz. Vermouth Drapò Rosso
½ oz. bourbon
½ oz. honey
4 smashed blueberries
chopped chestnut
sparkling soda

Stir all ingredients except the soda, chestnut, and blueberries. Strain in a low tumbler; top with the soda and garnish with the chestnut and blueberries before serving.

Full Harvest

Full Harvest
created by Shaun Meglen of Péché, Austin, TX
2 oz. Basil Hayden bourbon
3/4 oz. limoncello
1/2 oz. orange juice
1/4 oz. lemon juice
1/4 oz. cinnamon simple syrup
1 dash of cranberry bitters
1 egg white

Shake all ingredients hard with ice. Strain into and serve up in coupe glass.

Pumpkin Spiced Mule
3 oz. Smirnoff No. 21 Vodka
1 1/2 oz. cinnamon pumpkin maple puree
1 oz. lemon juice
4 oz. ginger beer
4-6 cinnamon sticks
1 qt. simple syrup
2 Tbsp. real maple syrup.

Take 1 ½ oz. of cinnamon pumpkin maple puree and mix with Smirnoff and lemon juice. Stir to combine, then pour into copper Moscow Mule mugs filled with ice. Top with ginger beer; garnish with a lemon wheel and grated cinnamon. This recipe makes two.

To make the cinnamon pumpkin maple puree:
Toast 4-6 cinnamon sticks in a 2 qt. sauce pan until aromatic. Add 1 qt. simple syrup; heat until boiling. Remove from heat and let stand for 10 minutes. Blend on high for about 20 seconds; then filter through a fine sieve. Add 1/4 cup pumpkin puree and 2 Tbsp. maple syrup. Whisk until smooth.

Evening in the Empire
by Meaghan Levy of Rose Hill Bar & Lounge, HGU Hotel
1 1/2 oz. BenRiach 10 Year Old Peated Curiositas
3/4 oz. Neversink pear liqueur
1/2 oz. Cinnamon and cacao nib infused Laird’s Applejack
1/4 oz. Del Professor sweet vermouth

Combine all ingredients in a mixing glass, stir. Serve in a tulip glass and top with hazelnuts.

Winter Hill Punch
8 parts toasted hazelnut-infused Drambuie
4 parts Glenfiddich 12 Years Old
1½ parts Cardamaro
4 parts pomegranate syrup
4 parts fresh lemon
8 dashes Angostura Bitters
16 parts club soda
20 parts Brut sparkling wine

In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled. Garnish with Lemons wheels and 1 inch rosemary sprigs. Serve in punch cup.

To make toasted hazelnut-infused Drambuie:
Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie, add ½ part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.

Because everyone has their traditional recipes for the turkey or ham Thanksgiving dinner, we decided to give you a couple of recipes for things you can use for a party or just parked in front of the television watching football or a movie. Pumpkin Cheesecake Dip and Sweet Potato Chips are both easy to make and very yummy.

Pumpkin cheesecake dip

Pumpkin Cheesecake Dip
courtesy of Melissa Russo at thefarmgirlgabs.com
8 ounce package of cream cheese, softened
2 cups powdered sugar
15 oz. can of Libby’s pumpkin
2 Tbsp. pumpkin pie spice
1 tsp. pure vanilla (we used 1 Tbsp. of bourbon instead!)

Add softened cream cheese and sugar to a mixing bowl. Mix until smooth. Add pumpkin, vanilla, and pumpkin pie spice; then mix well. Transfer to serving bowl; cover and chill for 4 hours. Serve with apple slices, pear slices, ginger snaps, or graham crackers. (We used salted caramel Biscotti, pictured.)

Marigold Sweet Potato ChipsSweet potato chips
courtesy of wearecocina.com
2 sweet potatoes
2 Tbsp. plus 1 Tbsp. olive oil, divided
1/4 tsp. sea salt
1 package edible gold glitter (optional)

Preheat oven to 450 degrees. Wash your sweet potatoes and slice very thin using a mandolin (We made ours thicker because we just like them that way; they did take longer to bake.) In a large mixing bowl, add your sweet potato slices, olive oil, and salt. Mix well to coat all sides of the potato slices. Place onto large sheet pan in a single layer. Bake for about 10 minutes or until crisp. Remove from the oven and let cool for 5 minutes. In a large mixing bowl, toss the chips in 1 Tbsp. of olive oil and glitter. Serve right away with salsa, guacamole, or sour cream and enjoy the magic!

Cocktail Recipes for Halloween 2017

Whether you celebrate Halloween, All Saint’s Day, or Day of the Dead, you need a solid cocktail to go along with it. Here’s a selection of our favorites from the year, along with a recipe for Caramel Pumpkin Monkey Bread. It’s quick and yummy for any celebration you have planned.

First we start off with two wine cocktails, both of which come from Apothic.

Apothic Midnight Blossom
2 oz. Apothic Dark red blend wine
1/2 oz. crème de violette
¼ oz. elderflower liqueur
2 blackberries, muddled
3 oz. champagne

In a cocktail shaker, pour Apothic Dark first, followed by liqueurs and muddled berries. Strain and serve into a champagne flute. Top with champagne and a lemon twist. (If you want to be fancy, take a lemon peel slice–cut into a round–and then cut out a Jack O’ Lantern face in it; a cut at the bottom will allow you to slide it onto the glass rim.)

Dash of Fire

Dash of Fire
1 ½ oz. rye whiskey
1 ½ oz. Apothic Inferno whiskey barrel aged red wine
1/4 oz. sweet vermouth
4 cherries, muddled
dash of bitters (we used Critter Bitters from Seven Stills)

In a cocktail shaker, muddle cherries, bitters, and sweet vermouth. Add ice and shake until chilled. Strain and serve into a martini glass. Top with a cherry and splash of cherry juice.

Dia de los Muertes Blood Orange Sour
courtesy of the Tuck Room, NYC
2 oz. infused Pelotón de la Muerte Artisan Mezcal
1 oz. blood orange juice (or ½ oz. blood orange puree)
½ oz. black lime juice
½ oz. agave syrup

Shake and strain into a black-salt-rimmed, ice-filled rocks glass.

Note: Infuse 750 ml. bottle of Mezcal overnight with the zest of 7 limes of 3 crushed black limes. Black Salt is a black lava Salt from Hawaii, which tastes like a beautiful mineral salt.

Pumpkin Spice Negroni

Pumpkin Spice Negroni
created by Mia Mastroianni, Soho H
ouse West Hollywood and Bar Rescue
1 oz. Campari
1 oz. Bulldog Gin
3/4 oz Frangelico
1/2 oz. pumpkin puree infused syrup
egg white

Combine all ingredients and dry shake. Re-shake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds before serving.

Reyka’s Passion Fruit Potion
courtesy of Reyka Vodka
¾ part Reyka Vodka
¾ part gin
¾ part passion fruit syrup
½ part Peychaud’s bitters
¼ part lime

Combine all ingredients together in a cocktail shaker. Shake, strain, and garnish with a grilled peach slice.

To make passion fruit syrup
3/4 cup Goya passion fruit juice
1/4 cup lime juice
1 cup sugar

Combine and stir until sugar is dissolved.

Blood Bath

Blood Bath
by SakéOne
3 oz. Tombo Saké
6 black raspberries (fresh or frozen)
1/2 oz. simple syrup
1/4 oz. lemon/lime juice

Pour Tombo over ice in a shaker, then add berries and remaining ingredients. Shake vigorously. Serve in sugar rimmed martini glass.

The Angry Spell
courtesy of Angry Orchard

4 oz. Angry Orchard Crisp Apple (or the new Pear) Hard Cider
1 oz. white rum
3/4 oz. lime juice
1/2 oz. ginger syrup
1/2 oz. Creme de Cassis or Creme de Mure

Add white rum, lime juice and ginger syrup to shaker. Strain into Collins glass with ice. Top with Angry Orchard Crisp Apple and Crème de Cassis. Garnish with a lime wheel and blackberries.

To make ginger syrupAngry Spell
1 cup finely chopped fresh ginger
2 cups sugar
2 cups water

Combine in a small sauce pan. Heat and stir until the sugar is dissolved. Allow to cool before using and strain out any ginger bits.

The Velvet Vampire
courtesy of Kelly Fell, The Duke and Elephant Food and Spirits
2 oz. Old Overholt Rye Whiskey
2 tsp. St-Germain Elderflower Liqueur
1 1/2 oz. pumpkin juice
1 tsp. house made hibiscus juice (infused with lemon and orange)
1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/2 oz. ginger juice

Combine all ingredients in shaker with ice. Shake. Serve in chilled glass with ice.

Pumpkin Spice Shotte

Pumpkin Spice Shotte
courtesy of Captain Morgan
1 oz. Captain Morgan Jack-O’Blast pumpkin spiced rum
1 oz. Captain Morgan LocoNut coconut rum
2 oz. cold brew (We used coffee but you could also use a stout beer.)
whipped cream
cinnamon
caramel sauce

Combine Jack-O’Blast, LocoNut, and cold brew in a shaker with ice. Pour into 2.5 oz. shot glass and top with whipped cream, cinnamon, and a caramel drizzle.

Nightmare
courtesy of Cakewolf.com
1 part absinthe
1 part coffee flavored liqueur
1 part crème de cacao

Build in a mug and top with strong coffee.

Brockmans Black and Gold
courtesy of Brockmans Gin
2 oz. Brockmans Gin
1/2 oz. Drambuie
1 oz. lemon juice
.75 oz. honey and heather syrup
2.5 oz. pineapple juice
3 drops of black food coloring
gold edible glitter

Shake all liquid ingredients and serve over cubed ice in a Hurricane Glass. Apply one spray of edible gold glitter to the top half of the glass to stand out against the black food coloring. Garnish with a lemon wedge fan.

Caramel Pumpkin Monkey Bread

Pumpkin Caramel Monkey Bread
courtesy of Pillsbury.com
½ cup granulated sugar
2 Tbsp. pumpkin pie spice
4 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated Original biscuits
1 cup packed brown sugar
¾ cup butter
¼ cup canned pumpkin (not pumpkin pie mix)

Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. (We added a tablespoon of brandy.) When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm. This is great with a scoop of vanilla ice cream on top!

Cocktails and Cake Recipes for Labor Day 2017

Where has the summer gone? It’s time for our last ditch grilling, hanging out, and partying weekend: Labor Day. After all, you have to love a holiday where people take the day off of work to celebrate work. Here are some great cocktails you’ll enjoy and an easy cake recipe to boot. Cheers!

Angry Cider Slushy

Angry Cider Slushy
courtesy of Angry Orchard
1/2 oz. Angry Orchard Crisp Apple
1 oz. white rum
3/4 oz. lime juice
2 ½ Tbsp. white sugar
4 strawberries (or any other seasonal berries that are available)
2 cups ice

Add all ingredients to a blender and blend until smooth. Serve in rocks glass and garnish with a strawberry.

Junior Buffalo “GDE”
by Clayton MacGregor, Pig & Pickle in Phoenix, AZ
1 ½ oz. Bulldog Gin
1 ½ oz. fresh squeezed grapefruit juice
1 dash Orange Cream Citrate from Bittermen’s Bitters
1 ½ oz. house-made orange blossom soda

Fill a tall rocks glass with ice, koozie on glass is optional. Measure gin with a jigger and add to glass. Add fresh grapefruit juice and Orange Cream Citrate. Garnish with an orange slice, a hug, and a high five.

To make orange blossom soda, mix together the following:
2 oz. orange blossom water
6 oz. orange simple syrup
24 oz. water

Place in an iSi container (i.e. Soda Stream) and carbonate.

Kelimutu
courtesy of By the Dutch from the Netherlands
1 ½ oz By the Dutch Batavia Arrack
¾ oz. lime juice
½ oz. passion fruit syrup
1 tsp. cinnamon syrup
1 dash By the Dutch Classic Bitters

Shake all ingredients with ice and pour into a chilled cocktail glass.

Over the Moon

Over the Moon
created by Mixologist Ben Scorah
1 1/2 oz. Tequila Don Julio Blanco
3 oz. fresh coconut
3 oz. coconut water
2 oz. fresh pineapple juice
1/2 tsp. activated charcoal
coconut flakes for garnish

Combine Tequila Don Julio Blanco, coconut, coconut water, fresh pineapple juice, and charcoal in a blender with ice. Blend for 30 seconds. Then pour contents into a highball glass and garnish with coconut flakes on top.

Note: activated charcoal is the element which turns this drink black and is currently a craze in foods and beverages around the world — most notably black ice cream and black lemonade. However, it is the same ingredient used in emergency rooms to help overdose victims because it absorbs the alcohols and other chemicals in the stomach. This means it can interfere with medications you are taking. If this is a problem, simply leave out the charcoal and enjoy the cocktail without it.

Rumosa Signature Cocktail
2 oz. Island Company Rum
2 oz. fresh orange juice
1 oz. club soda

Build in a champagne flute and garnish with an orange slice.

Bacardí Refresco Superior
2 parts Bacardí Superior rum
¾ part ginger syrup
1 part lime juice
1/4 part St-Germain
4 cilantro leaves

Shake all ingredients vigorously with plenty of ice. Double strain into a highball glass filled with ice. Garnish with a lime wheel and fresh cilantro.

Margo Flips
2 parts Auchentoshan Three Wood Single Malt Scotch Whisky
1 part Chocolate Stout (We used Samuel Smith’s Organic Chocolate Stout)
1 whole egg
4 dashes Peychauds Bitters
1/2 part brown sugar cayenne syrup

Add Auchentoshan Auchentoshan Three Wood Single Malt Scotch Whisky, Chocolate Stout, whole egg, Peychauds Bitters, and brown sugar cayenne syrup into a cocktail shaker. Shake until egg is broken down and drink is frothy. Strain into footed rock glass with fresh ice. Garnish with nutmeg.

To make the brown sugar cayenne syrup:
2 cups light brown sugar
1 cup water
2 teaspoons cayenne pepper

Bring to a boil over medium heat. Bring to boil. Let cool and keep in refrigerator. Note: if you don’t want that much syrup, cut the proportions respectively. We made ours with ¼ cup brown sugar, 1/8 cup water and ¼ tsp. cayenne. It made enough for two cocktails.

Almande Horchata
courtesy of Baileys
2 oz. Baileys Almande
3/4 cup almond milk
1/4 tbsp. honey
1/4 tbsp. ground cinnamon
1/4 tbsp. vanilla extract
fresh nutmeg for garnish

Combine Baileys Almande, almond milk, honey, ground cinnamon, and vanilla extract into a cocktail shaker with ice. Shake well. Strain contents into a coffee mug over fresh ice. Garnish with fresh nutmeg.

Labyrinthe
Signature cocktail for Maison St-Germain
1 oz. Cazadores Blanco Tequila
1 oz. Kaffir lime infused St-Germain French elderflower liqueur
3/4 oz. Noilly Dry vemouth
1/4 oz. of fresh lime juice
5 dashes chartreuse (You could probably use absinthe as well)

Combine all ingredients in a shaker and shake well, Pour into a coupette and garnish with kaffir lime leaf.

Rosé Affogato
created by Luis Hernandez at the Seamstress Rosé Bar
1/2 oz. strawberry-infused Campari
sparkling rosé
berry ice cream

Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé.

To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.

Peachy Bear
from Kim Richards
2 oz. bourbon (we used Lost Republic, which is made in collaboration with Bear Republic)
2 oz. Van Gogh Cool Peach vodka
1 oz. amaretto
2 dashes orange bitters

Pour all ingredients in to a glass and stir with ice. No garnish is needed unless you just want to add a grilled peach slice.

Truly Italian Margarita

Truly Italian Margarita
created by Natasha David, Nitecap
1 oz. Casamigos Blanco Tequila
1/2 oz. Campari
1/2 oz. Grand Marnier
1/2 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
4 oz. Truly Colima Lime

Combine all ingredients, except for Truly, in a shaker and shake with ice. Strain into a double rocks glass (14 oz.) and top with Truly Colima Lime. Garnish with a salt rim and lime wedge.

How about a nice dessert to finish off your holiday? At a recent visit to the Coppola Family Wineries, one of their employees mentioned this dessert as a family favorite.

Pound Cake with Grappa

Pound Cake with Grappa
1 slice of pound cake
2-3 blackberries (or raspberries)
Grappa

Place the berries on top of the cake slice. Use a pipette to drizzle the grappa all over the berries. We covered them twice. Dust with powdered sugar if you desire. Serve to your guest with a fork.

Momma’s Pound Cake Recipe
courtesy of Paula Deen
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 tsp. fine salt
1/2 tsp. baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Cocktail Recipes for National Rum Day 2017

Pina Colada Old Fashioned

August 16th is the perfect time of year for National Rum Day. It is smack dab in the middle of the dog days of summer, where rum fits right in. Below you’ll find a number of cocktails for celebrating the occasion, some of which include a few unusual ingredients. You can find most on Amazon.

To round out our rum celebration, try out the Rum Curry Chicken at the bottom of the page. The chef recommends cooking up more than you think you’ll need because it is that good. Who wants to disappoint folks asking for seconds?

Bacolod Breeze

Bacolod Breeze
1 1/2 oz. Don Papa Rum
3 Tbsp. Nata de Coco (coconut jelly)
3 large ice cubes
1 dash of Calamansi juice (this typically used in Filipino cooking and is nice on grilled chicken or pork)
guava juice
mint leaves

Shake rum and Nata de Coco with ice cubes. Pour into a highball glass (including ice). Fill to the top with guava juice Add Calamansi on the rim of the glass and garnish with mint leaves.

Piña Colada Old-Fashioned
courtesy of Touro – a trendy bar and restaurant in San Juan
1 oz. Don Q Coco rum
¼ oz. spiced pineapple shrub
3 dashes Angostura bitters
dehydrated pineapple
shaved coconut
orange twist or peel, for garnish

Fill a mixing glass with ice. Add both rums, pineapple shrub, and Angostura bitters. Stir until well-chilled—about 15 seconds. Strain into a rocks glass filled with ice. Garnish with an orange peel or twist.

Spiced Pineapple Shrub
courtesy of MotherWouldKnow.com
1 pound fresh pineapple, cut into small pieces About 2 cups
1 cup granulated sugar
1 cup Demerara (raw) sugar
4 cloves, crushed
3 cinnamon sticks, crushed
20 allspice berries
1/2 tsp. grated nutmeg (preferably freshly grated)
¾ cup red wine vinegar

Pour the pineapple pieces, the granulated and Demerara sugar together. Mix them, cover, and let them sit overnight in the refrigerator. Add the spices and let the mixture steep an additional day. Mix in the wine vinegar and refrigerate for another 3 days. When the mixture is done steeping, strain it into a pitcher or other container with a lid, pressing the pineapple pieces to get out all the juices.

Masskara

Masskara
1/2 oz. Don Papa Rum
4 fresh blackberries
1/2 oz. St-Germain Elderflower liqueur
1/2 oz. lemon juice
1 egg white
grapefruit bitters
edible flowers

Shake all ingredients, except two of the blackberries, with ice. Garnish with blackberries and serve in a short stem wine glass.

Casa D’Aristi Banana Daiquiri
2 oz. Casa D’Aristi rum
½ oz. lemon juice
1 fresh banana
½ cup coconut milk
½ oz. simple syrup
3 cups of ice
Maraschino cherry

Shake all ingredients vigorously with the ice. Strain into a balloon glass filled with ice. Garnish with a maraschino cherry on top before serving.

Sailor Jerry Sangria
1 ½ parts Sailor Jerry Spiced rum
½ cup sugar
2 parts dry red wine
1 part orange juice
1 lemon, lime, and orange

Chill all ingredients. Slice citrus into thin rounds and place in a large pitcher with Sailor Jerry and sugar. Chill for 2 hours to develop flavors. When ready to serve, crush fruit with a wooden spoon; then stir in wine and orange juice. Serve topped with lemon-lime soda.

Cruzan Crush

Cruzan Crush
recipe by Teddy Collins, Miami
4 parts Cruzan Vanilla rum
4 parts Cruzan Aged dark rum
6 parts pineapple juice
3 parts lemon juice
3 parts apricot simple syrup
fresh mint and thyme

Combine lemon juice, apricot simple syrup,and pineapple juice into a cocktail bucket or punch bowl. Lightly smack 10 mint leaves and drop into the bucket along with 2 stems of thyme and muddle softly. Add rums, crushed ice, and stir. Garnish with fresh mint, thyme and 4-6 straws. Enjoy!

To Make Apricot Simple Syrup
Over medium heat, combine equal parts sugar and apricot juice. Stir until sugar has dissolved. Set aside and cool.

Peach and Chile

Rum and Peach Cocktail with Chile Syrup
courtesy of Nicky’s Kitchen Sanctuary
2 peaches, one chopped into small chunks, the other sliced into 6-8 wedges
¼ cup caster or superfine sugar
½ cup water
½ jalapeño chile
1 Tbsp. brown sugar
1/4 cup good quality rum
Fiery ginger beer (We used Cock and Bull Cherry Ginger Beer)
1 small slice of fresh ginger
1 tbsp caster or superfine sugar
crushed ice
½ red chile or jalapeño cut into small slices

Place the small chunks of chopped peach into a saucepan along with the sugar, water, and jalapeño. Bring to the boil; stir and simmer for 10 minutes, mushing the mixture with a fork every couple of minutes. Turn off the heat and leave to cool.

Meanwhile, dust the peach wedges in the brown sugar and grill/bbq or griddle each side on a high heat for 1-2 minutes until the sugar caramelizes. Remove from the heat and put to one side.

Take your two glasses and rub the rims of the glasses with a small slice of fresh ginger. Spread the one tbsp of caster sugar on a plate and dip the rims of the glasses in the sugar to coat. Fill each glass with crushed ice and pour 2 tbsp of rum into each glass. Sieve the peach-jalapeño mixture, squashing it down to get all the of the liquid out. Divide the liquid between the two glasses. Top with ginger beer and decorate the glasses with the caramelized peaches and chile slices before serving.

Flaming Volcano

The Flaming Volcano
courtesy of Thrillist.com
1 oz. Dixie Black Pepper vodka
1 oz. simple syrup
1 oz. falernum
lemon lime soda
¼ oz. blue curaçao
151-proof rum
½ fresh lime

In a hurricane glass, filled with crushed ice, add vodka, simple syrup, and falernum. Top off with lemon lime soda and blue curaçao. Using a manual juicer, hull out a lime half and fill it with 151-proof rum. Float it in the drink. When the tip is lit with a match, the top of the drink is engulfed in flames.

This cocktail is very simple but popular in times past. It was used in place of Navy grog by pirates in the Caribbean and was given to voters during election campaigns in colonial British America. Our own George Washington was reputed to “swill the planters” with bumbo.

Bumbo
2 ounces rum
1 ounce water
2 sugar cubes
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Mix rum, water, and sugar cubes in a rocks glass. Sprinkle the cinnamon and nutmeg on top and serve. Garnishes are optional. A related drink is the Traitor, made with orange juice, rum, honey, and nutmeg,

The Macua (The National Drink of Nicaragua)
courtesy of BarNoneDrinks.com
1 1/2 oz. Flor de Cana Gold Label rum
1 oz. guava juice
1 oz. orange juice
1/2 oz. lemon juice
1/3 oz. simple syrup

Fill 3/4 of a cocktail shaker with ice and add Flor de Cana rum, guava juice, orange juice, lemon juice, and simple sugar. Shake well for 30 seconds, serve in a Tom Collins glass with ice and decorate with an orange slice. Raise your glass, hike through the rain forest, or surf down a volcano and celebrate Nicaragua’s National Independence Day on September 15.

Tshunk

Tschunk (a German cocktail)
courtesy of Tshunk.org
1 Tbsp. brown sugar
2 oz. golden rum or dark rum
1 lime
Club-Maté

Dice limes, put them together with the brown sugar into a high glass and crush both. Add crushed ice and pour the rum over it. Top off with Club-Maté and add a straw.

Club Maté is a caffeinated drink from Germany. It is hard to find in the U.S. Here are instructions to make your own. You can skip the boiling the tea steps if you buy Yerba Maté already brewed in bottles or cans. We’re including the complete directions in case you prefer to make it from scratch.

Club Maté Copycat
courtesy of instructables.com
3 Tbsp. Yerba Maté
2 cups hot water
3 Tbsp. brown sugar
½ tsp. citric acid
Refrigerated carbonated water

Fill the yerba maté into tea filter, add hot water and let it sit for at least 7 minutes. Then remove the tea filter, add the sugar and citric acid; stir until dissolved. At this point, the “maté base” may get a little cloudy and will taste way too sweet and sour at the same time. Don’t worry about that, as it will get fixed in the next step. Let the “maté base” cool down (add ice cubes if you’re impatient) and put it in the fridge for some minutes. Shortly before drinking, combine carbonated water and the cold “maté base” in a 1:1 ratio. This makes sure you always have a fizzy drink.

Coquito

Coquito
courtesy of allrecipes.com
2 egg yolks, beaten
1 (12 fluid oz.) can evaporated milk
1 (14 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1 tsp. real vanilla extract

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees. The mixture should be thick enough to coat the back of a spoon. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Note: This also makes a nice addition to coffee, in place of normal creamer.

Curry Rum Chicken
courtesy of cooks.com
1/4 cup light rum
1 clove garlic, minced
1 1/2 tsp. curry powder
1 tsp. chicken bouillon (granules or cubes)
4 chicken breasts
salt and pepper to taste
1 cup water

In a large frying pan, combine 1 cup of water, the rum, bouillon, garlic, curry powder, salt and pepper, and bring to a boil. Add chicken, reduce heat to medium/low, cover, and simmer 15 minutes. Turn over chicken and simmer for 15 minutes more. Serve on a bed of rice or noodles. (The “sauce” is great over cooked noodles and you can easily double the sauce ingredients initially and have lots to pour over noodles or rice).

Cocktail Recipes for National IPA Day 2017

National IPA Day

On August 3rd, we celebrate our love of hoppiness with National India Pale Ale Day. Rather than review a few, since we do that throughout the year, we decided to focus on cocktails using IPA as an ingredient. When beer is used in cocktails, it’s typically the bittering agent, particularly when it’s an IPA. You can also boil it down into a syrup if you don’t care about the alcohol content but do want the hops to come through.

We’re sharing a great lemon bar recipe which has an IPA ingredient as well. Cheers and enjoy!

Coupe de Ville
from Marie Claire online
6 oz. Hornitos Reposado tequila
6 oz. orange juice
3 oz. Triple Sec
2 oz. fresh lime juice
6 bottles of your favorite IPA

Mix together the tequila, orange juice, lime juice, and orange liqueur. After it’s mixed, pour in six cans of the beer and you are ready to share with friends.

Sidewalker

Sidewalker
courtesy of edamam.com
2 1/2 oz. Applejack or apple brandy
2 1/2 oz. fresh lemon juice
1 1/2 oz. real maple syrup
1 ½ tbsp. apple cider vinegar
1 cup chilled IPA beer
1 1/2 oz. chilled club soda (we used DRY Rhubarb soda)
1 lemon wedge

Dry shake all ingredients except the club soda and IPA. Pour into your glass and add the club soda. Gently stir. Top off with the IPA, garnish with the lemon wedge and enjoy.

Ca-IPA-irinha
courtesy of Craftedpours.com
IPA
Cachaca
Agave Nectar
Lemon
Lime
Mint for cocktail and garnish

Muddle mint and add the remaining ingredients except for the IPA to incorporate the agave nectar into the liquids. Pour into a beer glass; add the beer and garnish with a mint sprig.Albatross

Albatross
This is a fun recipe from bxbeerdepot.blogspot.com
1 oz. Brockman’s Gin
1/2 oz. fresh squeezed lemon juice
1/2 oz. hop muddled simple syrup
6 oz. Lagunitas IPA
rosemary sprig for garnish

To make the hop syrup:
1/4 oz. of dried aroma hops (such as Cascade, Citra, Simcoe—we used 007: Golden Hops)
1 oz. of simple syrup.

Muddle to combine and strain through a fine mesh filter.

For the cocktail:
Combine the gin, lemon juice, and simple syrup in a shaker and shake with ice. Strain into a tulip glass and top with the IPA. Garnish with a Rosemary sprig.

Deuces Juice

Easier than a Sunday morning, Deuce’s Juice is the kind of breakfast beer cocktail that sneaks up on you. Deceptively sweet and savory, this brew matches the peppery flavors of a Belgian-style pale ale with a peppercorn punch and a bit of champagne to smooth things out. Topped with a bit of Aperol for a hint of citrusy bitterness, this juice is far from loose. The folks at Extra Crispy.com recommend paring it with chicken and waffles.

Deuce’s Juice
Courtesy of extracrispy.com
1 oz. Aperol
1 oz. tangergine juice
1 oz. champagne
6 oz. Bear Republic’s Apex IPA
Orange twist
A pinch of black peppercorns

Fill pint glass with ice. Add the first three ingredients, then top off with beer. Gently stir. Garnish with orange twist and crushed black peppercorns to get fancy.

Campari IPA
courtesy of bbcgoodfood.com
12 oz. Campari
10 oz. IPA
sparkling orange juice
orange peel

Take two rocks glasses and put two to three ice cubes in each one. Divide the Campari between the glasses and top with the IPA. Add a splash of sparkling orange juice (we used San Pellegrino sparkling blood orange) and rub a piece of orange peel around the rim of each glass before dropping into the drink.

Rebel Rhumba

Rebel Rumba
courtesy of Sam Adams
¼ oz. orgeat
¾ oz. lime juice
½ oz. Dry Curaçao
½ oz. dark rum
½ oz. white rum
3 oz. Sam Adam’s Rebel Juiced IPA

Combine all ingredients into a shaker and shake. Strain into wine glass, add ice, and garnish with fresh mango or pineapple and mint.

Wassail

Wassail gets its name from the Old Norse “ves heill” and Old English “was hál,” meaning “be fortunate,” which is how we feel when we drink it. Wassail is typically served at Christmas time. However this is a great drink for around the campfire or on the beach in the evening. You can make it up ahead of time and then let each person warm theirs over the fire in metal cups (be sure to use pot holders).

Wassail
courtesy of saveur.com
6 apples, cored
2 1/2 tbsp. light brown sugar
15 allspice berries
15 cloves
6 sticks cinnamon
1 cup Madeira wine (we used Rainwater variety)
1 cup Angry Orchard Summer Honey cider
2 tsp. ground nutmeg
1 tbsp. ground ginger
3 bottles Deschutes Pinedrops IPA
3 ½ cups Angry Orchard Crisp Apple cider
peels of two oranges

Heat oven to 350°. Place apples in baking dish; place light brown sugar in center of each apple. Pour 1 cup water in dish; bake 1 hour. Toast allspice berries, cloves, and cinnamon sticks in an 8-qt. saucepan over medium-high, 2 minutes. Add Madeira, both ciders, nutmeg, ginger, ale, and orange peels; boil. Reduce to medium; simmer 1 hour. Add apples and any liquid; cook 10 minutes.

IPA Lemon Bars

IPA Lemon Bars
recipe from thebeeroness.com
Crust:
1 cup flour
1/3 cup powdered sugar
6 tbs unsalted butter
pinch salt

Filling:
3 large eggs
1 ½ cups sugar
¼ cup flour
2 tbsp. corn starch
1/3 cup freshly squeezed lemon juice
¼ cup IPA beer
powdered sugar for dusting

In a food processor add the flour, powdered sugar, butter, and salt. Process until well combined.
Press into the bottom of a greased 8 X 8 pan (for a 9 x 13 pan, double the entire recipe).Chill for 15 minutes.

Preheat oven to 350. Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes—this will help the crust and the filling to stay in two distinct layers.

In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.

Cocktail Recipes for National Mojito Day 2017

Dry Sparkling Water Mojito Summertime is Mojito time for many people — and what better time to enjoy one than July 11th, National Mojito Day?

We’re celebrating with these eight great recipes and want to share them with you. These include some interesting variations, including chocolate, saké, and even a few recipes for folks who don’t care for the traditional mint. (What’s wrong with you? Don’t answer that.)

Blueberry Mojito Popsicles
from Sarah Fennel at bromabakery.com
½ cup sugar
½ cup water
35 mint leaves
¾ cup lime juice
6 Tbsp light rum
6 oz. blueberries
popsicle mold (for 10 popsicles)

In a small saucepan, combine sugar, water, and 25 mint leaves. Heat over medium heat until the  sugar is completely dissolved; then remove from heat and allow to cool to room temperature. Once cooled, strain out mint and pour syrup into a large bowl. Squeeze lime juice and rum into the bowl and mix until combined. Pour into 10 popsicle molds, filling a little more than ¾ of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.

Note: We had trouble with the popsicles freezing so recommend changing the ½ cup of water to ¾ cup.

Blackberry Plum Mojito

Blackberry-Plum Mojitos (Party Sized)
courtesy of Martha Stewart
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
2 pounds plums, pitted and cut into wedges (We used Santa Rosa plums for their sweetness.)
18 oz. fresh blackberries
1 cup fresh basil leaves, plus more for serving
2 to 3 cups Beauregard Dixie Citrus vodka
6 cups DRY Rhubarb sparkling water

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved—3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month. Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days. Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.

Here’s one for those who don’t care for mint. Basil is a related plant to mint but has a very different taste to it.

Basil Mojitos
by Stephanie Spencer at My Recipes and Sunset.com
10 large basil leaves, divided
1/4 cup plus 4 tsp. superfine sugar, divided
1/4 cup lime juice
1/2 cup white rum
about 1/2 cup cold club soda
lime wedges

Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside. Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp. sugar, and lime juice. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up. Add rum and a few more ice cubes to shaker, cover, and shake to blend. Rub a lime wedge along rim of 2 low-ball glasses and dip in basil sugar (reserve remaining sugar for more cocktails). Add a few ice cubes to each glass. Remove top from shaker (do not strain), and divide mixture between glasses. Top off each with club soda and stir. Garnish with a lime wedge.

Chocolate Mint Mojito

Chocolate, Mint, and Lime Mojito
courtesy of Foodal.com
For the cocoa syrup:

1/2 cup granulated Sugar
1/2 cup water
1 Tbsp. dark chocolate cocoa powder

For the drink:
8 chocolate mint leaves (substitute with regular mint if unavailable)
1 oz. lime juice
1 oz. cocoa syrup
2 oz. light rum
6 ice cubes
2 oz. club soda

Make the cocoa syrup:
Combine sugar, water, and cocoa in a small saucepot. Place on a burner over medium-high heat, stirring continuously. Allow the syrup to simmer for 3 minutes, until thickened slightly. Let cool, then store in a sealed jar.

Make the drink:
Muddle mint leaves and lime in the base of a highball glass. Stir in syrup and rum, then add the ice cubes. Top with club soda, garnish with a sprig of M. piperita (fresh peppermint), and enjoy!

Black and Blue Mojito

The Black and Blue Mojito Recipe
by Kim Haasarud at Redbook Magazine
3 blackberries
10 blueberries
7 mint leaves
1 oz. fresh lime juice
1 oz. simple syrup
2 oz. light rum
club soda

In a tall glass, muddle the berries and mint with the lime juice and simple syrup with the handle of a wooden spoon. Add the rum and some crushed ice; top with a splash of club soda and stir. Garnish with mint and more berries. Feel better!

Red, White and Blue Mojito
Island Company Rum and Food Network
12 to 15 fresh mint leaves, plus extra for topping
5 oz. simple syrup
3 oz. Island Company rum
1 1/2 oz. of club soda
4 oz. fresh lime juice
6 strawberries, sliced
1/2 cup blueberries (frozen or fresh)
lime wedges, for serving

In the bottom of the glasses, add 1 oz. of simple syrup each and a few of the mint leaves. Muddle with a muddler. Add a lime slice to each glass. Add strawberries to each glass, then fill with crushed ice three-quarters of the way full. Top with blueberries. Pour your rum, the rest of the syrup, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.

Green Tea Saké Mosc-jito

Green Tea Saké Mosc-jito
by William Eccleston, GM/Wine Director of Ristorante Panorama in Philadelphia, Pennsylvania
1.5 oz. G Joy Saké
3/4 oz. Canton Ginger Liqueur
3/4 oz. green tea simple syrup
2 lime wedges
1 ½ oz. Sparkling Italian Moscato
candied ginger

Make the green tea syrup by boiling one green tea bag with ½ cup of water and ½ cup of sugar. Let cool before removing the tea bag.

Muddle with juice of 2 lime wedges and 8-10 mint leaves. Shake and pour into hi-ball glass. Float with the sparkling Italian Moscato. Garnish with candied ginger and lime wedge.

Irish Mojito
courtesy of Islands.com
½ lime, juiced
small handful of fresh mint leaves
1 ½ oz. Bacardi Limon
2 tsp. granulated sugar
a splash of club soda
a splash of Crème de Menthe (use green for more color)
lime wedge, for garnish

Squeeze half a lime into a cocktail shaker, add mint leaves and muddle. Add Bacardi, sugar, and a handful of ice and shake. Strain mixture into martini glass. Top off with a splash of club soda and a drizzle of Crème de Menthe, which will sink to the bottom. Add a lime wedge for garnish, and serve.

We’re wondering: Why not use an Irish whiskey? Give it a try and let us know how it turns out.

-->