Cocktails for Father’s Day 2017 – Plus Bourbon Balls!

Diablito

Dads deserve to kick back with an action flick (or whatever their preferred genre) and a cocktail made just for them. Give him a break from the honey-do list this Father’s Day with these ten cocktail choices. And hey, we didn’t forget his sweet tooth either. Let’s say it together: “Bourbon Balls!”

Let’s start with a martini for the James Bond fans among our dads.

Golden Hour
created by Edwin Medina, No 8
2 parts elit Vodka
1 part Contratto Vermouth Bianco
¼ part Luxardo Maraschino liqueur
2 dashes of Angostura bitters
2 dashes of orange bitters
absinthe spray
edible gold flake garnish

Stir all ingredients with ice and strain into a martini glass that has been sprayed (or coated like a rinse) with absinthe. Garnish with edible gold flakes.

Diablito
courtesy of El Sapo, Austin, TX
1 1/2 oz. pineapple habanero infused El Jimador Reposado
1/2 oz. Juanita’s Homemade Chamoy (see below)
1 oz triple sec
1/4 oz. orange juice
1/2 oz. hand-squeezed lime juice
1/2 oz. agave simple syrup

Combine all ingredients in mixing tin with ice. Shake and strain over 2 X 2 inch ice cube into 8.5 oz mason jar rimmed with El Chile Group chile salt rim. Garnish with dried, chile spiced mango slices (horns) on either side of glass.

Homemade Chamoy
by Steve Cylka
2-3 morita or ancho chiles
1 cup apricot jam
1/2 cup lime juice
1/3 cup sugar
1/2 tsp salt

Soak the dried chile peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds. Place all the ingredients in a blender and process until very smooth. Serve as a dip for fruit and vegetables or as a glaze or barbecue sauce for meat.

Drambuie Elixir 
¾ part Drambuie
¾ part Milagro tequila
¾ part pink grapefruit
¾ part strong brewed coffee

Build into a rocks glass over ice. Garnish with a grapefruit twist and serve.

Man CandyMan Candy
from Cedar Grove bar in Dallas, TX
1 oz. Slow & Low Rock and Rye
1 oz. house brandy
1 oz. mint infused 1:1 simple syrup
Jamaican rum.

Add mint syrup, Slow and Low, and brandy, to a rocks glass with crushed ice. Give it a quick stir. Top off with additional crushed ice and spritz the top with several sprays of Jamaican rum. Garnish with a healthy sprig of mint.

Tequila and Absinthe Cocktail
courtesy of The Bone House in Guadalajara
2 oz. Herradura Ultra tequila
½ oz. agave nectar
½ oz. absinthe
lemon twist for garnish

Put all ingredients into a shaker with ice. Give it a good shake and then pour everything into a rocks glass. Garnish with the lemon twist before serving.

Nikolaschka
from Cocktail Recipe World
1 ½ oz. cognac
1 peeled lemon disk
1 tsp. powdered coffee sugar
1 tsp. powdered coffee

Pour the cognac in a brandy snifter or the short-stemmed glass and cover the top of the glass with the lemon disk. Place the powdered coffee on one half of the disk and the powdered sugar on the other half. No garnish is needed because of the lemon disk. The way to drink this is to eat the lemon disk—coffee an sugar included. Then drink the brandy. The flavor of the cognac will be enhanced by the sweet and sour combination of the lemon disk. This is recommended as an after dinner cocktail.

Lions TailLion’s Tale
recommended by CJ at Catelli’s
2 oz. bourbon
¾ oz. pimento (allspice) dram
½ oz. fresh lime juice
1 tsp. gomme syrup
2 dashes Angostura bitters

Shake with ice, and strain into a cocktail or coupe glass.

The Layover
courtesy of Cork and Plough restaurant
2 oz. Jameson Caskmates whiskey
¼ oz. Dubonnet
¼ oz. Agwa de Bolivia
2 dashes Angostura bitters
¼ oz. absinthe

Combine ingredients in an ice-filled cocktail shaker. Shake 20 seconds, then strain into a tumbler with ice. Garnish with a sprig of fresh mint.

Mai Tai UnigroniMai Tai Unigroni
created by Josh Campbell at Leyenda, NYC
3/4 oz. Campari
1 1/4 oz. Appleton Reserve
1/2 oz. Cinzano Bianco
1/2 oz. Cinzano 1757
1/2 oz. lime juice
1 oz. Bonita Biz (a mix of mango, coconut, vanilla, and yogurt)
¼ oz. red wine
Butterfly Pea tea glitter ice

Ahead of time, brew two bags of Butterfly Pea tea. Let cool; then add edible glitter and pour into ice cube trays.

Build ingredients in a shaker tin, and fill shaker with ice. Hard shake and double strain into a rocks glass filled with Butterfly Pea tea/glitter ice cubes. Float red wine on top and garnish with mint sprig.

Sugar East PistacioPistachio Cocktail
inspired by Sugar East Lounge
1 oz. Royal Elite vodka
1 shot pistachio orgeat (see below)
1 oz. matcha tea
lime wedge
nutmeg

Put all ingredients except the lime and nutmeg into a shaker. Shake well with ice. Strain into a chilled cocktail glass. Squeeze lime juice into the cocktail and then toss the lime wedge in. Grate fresh nutmeg over the top to garnish. Note: you can rim the glass with sugar if you like.

Pistachio Orgeat
recipe by Imbibe Magazine
3 cups near-boiling water
7 oz. shelled, unsalted pistachios
2¼ cups granulated sugar
xanthan gum (optional, see note)
Ticaloid 210s (optional, see note)

In a blender, combine the water and pistachios; blend on high for 2 full minutes—the longer you blend, the more refined your finished syrup will be. Turn on a food scale; place the quart jar on the scale and zero it out. Fine-strain the nut mixture through a nut-milk bag or a fine- mesh strainer lined with multiple layers of cheesecloth into the jar on the scale and record weight. For every 500 grams of liquid, add 1.75 grams of Ticaloid 210s and .2 grams xanthan gum (stabilizer) to the nut milk and blend on high for 30 seconds. Add the sugar and blend again for an additional minute. Pour into a glass jar, cap, and keep refrigerated for up to 1 month. Makes 1 quart.

Note about Xanthan and Ticaloid: Together, these two powders work to create a smooth emulsification that keeps solids suspended and the syrup from separating. That said, they’re completely optional. If you decide to omit them, just be sure to shake the orgeat before each use.

Most dads love bourbon and chocolate, don’t they? Here’s an easy to make bourbon ball that everyone will love. Make two batches, so Dad doesn’t have to share his.

Bourbon BallsClassic Vanilla Bourbon Balls
courtesy of Maker’s Mark
1/2 cup Maker’s Mark bourbon
9 oz. shortbread cookies
1/2 cup of pecans, toasted
1/2 cup confectioners sugar
1 cup white chocolate chips

In a food processor, finely grind the shortbread. You should have 2 cups of crumbs. Add the pecans and  confectioners sugar and pulse until the nuts are chopped. Transfer to a large bowl.

In a small sauce pan, bring the bourbon to a boil. Re move from the h at and add ¾ cup white chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1 1/2-inch balls.

Place the remaining 1/4 cup chocolate chips in a resealable plastic bag. Microwave in 20-second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours. They will keep in the refrigerator for up to a week.

Making Cocktails with Fizzy Tickle Water

Tickle Water
We’ve all heard the jokes about wine being referred to as “Mommy’s juice.” Today, we’re bringing you a way to “adult” Tickle Water with cocktails to give your Mommy’s juice a sparkly spin.

Tickle Water is a carbonated beverage which is flavored naturally; it has no sugars or other preservatives. The label shows zero carbohydrates, calories, or sodium. It comes in five types: unflavored, green apple, watermelon, cola, and grape. The flavors are all very light, they don’t overpower your senses. We rate them all a B+. Cost is about $1.50 per 8 oz can.

Although Tickle Water is marketed as a kid’s beverage, don’t let that deter you from using it in adult cocktails. Right off it’s easy to say, “Hey, watermelon sounds like a margarita.” Or, “Unflavored makes as gin and tonic.” While those are true, we wanted something more. Here are several cocktail recipes we created with Tickle Water — with . But note, these are not sweet like a flavored soda. If you like your cocktails on the sweet side, then add simple syrup to give them more sweetness.

First is a Stengah, which comes from Britain and was popular in the early 20th century. Traditionally made from whiskey and soda water, we used the green apple Tickle Water for a nice effect. The recipe is pretty easy, too.

StengahStengah
2 oz. whiskey
2 oz. green apple Tickle Water

Pour both ingredients over ice in a highball glass.

This next cocktail is an original we’re calling a Watermelon Tickle.

Watermelon Tickle
3 oz. watermelon Tickle Water
1 ½ oz. pineapple rum
1 oz. coconut rum
3 oz. cranberry juice
½ oz. ginger simple syrup

Shake everything except the Tickle Water with ice. Pour into a tall glass with ice and serve. Who needs a garnish with something this yummy? If you really need one, then use a slice of candied ginger on a skewer.

Flowers and Fruits Refresher
4 oz. grape Tickle Water
2 oz. raspberry vodka
½ oz. crème de cassis
½ oz. crème de violet
3 dashes lavender bitters

Add all ingredients to a tea glass and gently stir. Add ice. Garnish with seedless red grapes.

Fluffy Duck
courtesy of 1001 Cocktails
1 oz. advocaat liqueur (see below)
1 oz. crème de cacao
1 oz. natural Tickle Water

Pour the crème de cacao into a chilled margarita glass one quarter filled with crushed ice. Next add the advocaat . Top off with the Tickle Water and serve. No garnish is necessary.

Note: We know advocaat is more commonly found around the winter holidays but don’t let that stop you. Here is the recipe we used to make our own.

Fluffy DuckAdvocaat
10 eggs
1 ½ cups brandy
1 1/3 cups sugar
½ tsp. salt
2 tsp. vanilla extract

Separate the egg yolks from the whites. You won’t use the whites so feel free to use them for something else. Add the vanilla, salt, and sugar in a medium sized pot. Whisk well and then add the brandy slowly. Cook on low heat, stirring constantly to prevent the eggs from forming clumps. Once the mixture coats the back of your spoon, then remove the pot from the heat.

Fill a large bowl half way with ice and water. Set the hot pot in the ice bath to let it cool. Once cool, strain out any lumps and pour the remaining liquid into a bottle. Refrigerate before use. It should keep for a couple of weeks.

The Dutch and Germans like to put advocaat atop their ice cream and on pancakes, as well as use it in cocktails.

drinkticklewater.com

Memorial Day Cocktails, 2017

Spiked Cherry Lemonade Slushies
If you’re like us, this long Memorial Day holiday weekend is much anticipated. We want to kick off this holiday of remembrance and thankfulness with a set of cocktails to serve your veterans and those who honor them. What are cocktails without food to serve alongside? We’re sharing a chicken and chorizo dish you can cook indoors or out. Now, on with the drinks!

Playa Fortuna
created by Ryan Wainwright
1 1/2 parts Bacardi Superior
3/4 part lime juice
3/4 part coconut cordial (equal parts of coconut water and sugar)
1/4 part Falernum
4 drops tartaric acid (1 part cream of tartar and 5 parts water)
edible flower for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a Nick & Nora glass. Garnish with an edible flower and serve.

Rose Basil MartiniRose Basil Seed Martini
The original Strawberry Basil Martini recipe came from foodandwine.com. However, we discovered a rose basil seed drink at a convenience store which also sells Indian food items and decided to give it a shot. The drink is sweetened so the simple syrup is intentionally omitted.
3 strawberries plus one slice to use as a garnish
3 fresh basil leaves
1 oz. gin (We used Brockman’s)
1 oz. vodka
2 oz. Rose Basil Seed beverage (you can add more if you want a stronger rose taste)
½ oz. fresh lemon juice

Put the strawberries and basil leaves in a cocktail shaker and muddle them. Add ice, gin, vodka, and lemon juice; then shake well. Strain into a chilled martini glass. Top with the Rose Basil beverage, garnish with the strawberry slice, and serve.

Spiked Cherry Lemonade Slushies
2 oz. Blue Ice Vodka
1 tsp. Crystal Light Lemonade mix
1/2 tsp cherry syrup
3/4 cups water
1 cup ice
maraschino cherries

Add all ingredients , except the cherries, into a blender and blend until the drink has a smooth and slushy texture. Pour into 2 glasses. Garnish with maraschino cherries.

Auchentoshan Berry White
1 1/2 parts Auchentoshan American Oak Single Malt Scotch Whisky
1/4 part fresh lemon juice
2 1/2 parts Shrub & Co. Strawberry w/ Meyer Lemon Shrub
3 1.2 parts Belgian witbier (wheat beer)
4 dashes rhubarb bitters

Build the drink in tall glass with ice. Then fill the remaining space with Belgian wheat beer. Garnish with a lemon peel before serving.

Laphroaig Back Yard CollinsLaphroaig® Back Yard Collins
recipe by Ivy Mix, NYC
1 1/2 parts Laphroaig Select
3/4 part Cherry Heering Liqueur
3/4 part lemon juice
1/2 part orange juice
1/2 part vanilla syrup (1 cup water, 1 cup sugar, 1 vanilla bean split open; boil together and cool before using)
1 dash Angostura Bitters
light lager beer
lemon wheel (for garnish)

Combine all ingredients except the lager in a cocktail shaker; shake and strain into a Collins glass with fresh ice. Next, top with the beer and garnish with a lemon wheel.

Banana Beach
created by mixologist, Jane Danger
3 oz. Baileys Almande
2 oz. coconut puree
1/2 oz. agave syrup
1 1/2 ripe bananas
banana slices and grated nutmeg for garnish

Combine Baileys Almande, coconut puree, agave syrup, bananas, and ice into a blender. Blend until smooth. Pour the contents into a tall glass. Garnish with banana slices and freshly grated nutmeg.

Svedka's Imperial BlueSvedka’s Imperial Blue
1 1/2 parts Svedka Blue Raspberry Vodka
1 1/2 parts black tea
3/4 part fresh lime juice
3/4 part simple syrup
1 part sparkling wine
3 raspberries

In a cocktail shaker, muddle the raspberries. Then combine with the remaining ingredients, except for the sparkling wine. Shake and strain into a rocks glass over fresh ice. Top with sparkling wine and stir. Garnish with raspberries and loose black tea.

Modelo Summer Crusher
cocktail by Betsy Maher and Austin Hartman, New York
12 oz. Modelo Especial
1 1/2 oz. strawberry chipotle syrup (recipe below)
1 oz. blanco tequila
3/4 oz. fresh lime juice
Modelo Summer Crushersalt
ground chipotle
1 strawberry for garnish

Rim a mason jar with salt and ground chipotle pepper mixture about half an inch down the jar. Fill the jar to the top with crushed ice. Combine tequila, strawberry chipotle syrup, and fresh lime juice into a shaker with ice. Shake 18-20 times. Strain over the crushed ice and top with Modelo Especial. Garnish with a strawberry.

To make Strawberry Chipotle Syrup
12-15 medium to large strawberries
3 cups of water
1 cup sugar
1 tsp. ground chipotle

Boil the water and add ground chipotle. Blend strawberries in a blender. Lower the water temperature and add the strawberry mixture. Let simmer for 5 minutes, stirring constantly. Turn off heat, add sugar and stir until completely dissolved. Let cool before using.

Cool Mule
1.5 parts Three Olives Cucumber Lime Vodka
.75 parts lime juice
.75 parts simple syrup
3 cucumber slices
10 mint sprigs
ginger beer

In a mule mug, muddle cucumber and mint. Add the remaining ingredients to a shaker and shake well. Pour into the mug and top with ginger beer. Use a cucumber slice or lime wheel to garnish. Serve!

Sweet and Smoky
We took a typical mezcal cocktail and changed it up.
3 oz. mezcal
1/2 oz. agave nectar
3 dashes Orleans bitters
2 maraschino cherries plus 1 Tbsp. syrup from the jar.
ginger ale

Place the two cherries inside a rocks glass. Then combine all remaining ingredients except the ginger ale in a shaker glass with ice. Shake well to thoroughly mix in the agave nectar. Strain into the glass and top with ginger ale. Note: if this is too sweet for your tastes, add a squeeze of fresh lemon or lime juice.

Many of us fire up the grill for the first time of the year on Memorial Day weekend. Use an iron skillet with a lid or an iron Dutch Oven to roast this chicken dish on the grill. If your grill has three burners, light the outer two and place the skillet on the unlit center portion. Then you can sit back and enjoy your cocktails while it cooks.

Basque Roast ChickenBasque Roast Chicken
original recipe courtesy of Canadian Living.com; of course we put our own spin on it.
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 28 oz. can of stewed tomatoes, drained (use whole tomatoes if you like your meal chunky)
5 oz. cured chorizo sausages, cut in chunks (We had problems finding chorizo in sausage form so used what was available. It worked but the chorizo blended in with the tomato sauce more than it should have; the taste certainly didn’t suffer.)
10 cloves garlic
¼ cup mezcal
8 small chicken breast pieces (half-breasts, thighs or drumsticks)
2 Tbsp. olive oil
3/4 tsp. chopped fresh thyme
1/2 tsp. sea salt
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper

On the grill, roast the red peppers, cut side down, until blackened. Let cool enough to handle. Peel off blackened skins and slice into strips. Then put the peppers, onion, tomatoes, chorizo, garlic, and mezcal into the skillet.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika, and cayenne pepper; rub all over chicken. Place on top of the vegetable mixture in the pan.

Cover with the lid and roast for about 45 minutes. If you prefer to cook this in an oven, then bake for the same amount of time at 450°F. Serve with flour tortillas.

Cocktails for Mother’s Day 2017

The Queens Choice
Moms come in so many varieties — no matter their shape or size, all are sweet, pretty, and strong. We want to give each one a cocktail of their own and a dessert along side. Kick your feet up, Mom. You’ve earned it!

The Queen’s Choice
2 oz. Baileys Original Irish Cream
1 oz. Smirnoff Vanilla vodka
1/2 oz. butterscotch syrup

Combine Baileys Original Irish Cream, Smirnoff Vanilla, and butterscotch syrup into a cocktail shaker with ice. Shake well; then strain contents into a coupe glass.

Lavender Collins
courtesy of elit Vodka
1.5 oz. elit vodka
¾ oz. lavender honey syrup
2 oz. sparkling water
2 drops butterfly pea extract
¾ oz. fresh lemon juice

Build all ingredients over ice in a highball glass. Do this next step in front of Mom so she can see the effect. Slowly add the lemon juice and watch the color change. Garnish with lavender sprigs.

Q Cucumber AppleQ Cucumber Apple Mule
3 parts Q Ginger Beer
1 part Milagro Silver tequila
1 part cucumber apple juice
½ part fresh lime juice
mint for garnish

Blend three 1 inch chunks of cucumber and half a green apple in a blender until liquid; then fine strain and discard solids. Add cucumber apple juice, tequila, and fresh lime to a shaker tin with ice and shake to combine. Strain over crushed ice into a tall Collins glass. Garnish with cucumber sticks, apple slices, and mint sprigs.

Ginger Éclair
courtesy of My Best Cocktails
1 oz. Stone’s ginger wine
1/2 oz. Bacardi rum
2 oz. chocolate liqueur
1/2 oz. chocolate syrup
1 oz. heavy cream

Rim a frosted cocktail glass by dipping the rim in chocolate syrup and then in cocoa powder. Shake all of the ingredients over ice and strain into the prepped cocktail glass. Garnish with a ginger slice and a piece of dark chocolate. Alternatively, you can use a dark chocolate liqueur.

Coralina MargaritaCoralina Margarita 
created by Riesler Morales of Mexico City, Mexico
1 ¾ oz. Patrón Reposado
¾ oz. Patrón Citrónge Orange
¾ oz. simple syrup
1 oz. fresh lime juice
½ oz. Mexican red wine
¼ cup dried hibiscus
¼ cup sugar
¼ cup kosher salt
lime wheel

Pulverize the dried hibiscus in a spice grinder; add the sugar and salt. Pulse until combined. Use this mixture to rim a coupe cocktail glass.

Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup, and lime juice in a shaker tin; add ice and shake vigorously. Strain into the prepared cocktail glass. Carefully float red wine on the surface and garnish with a lime wheel.

Blackberry Thyme Champagne Cocktail
courtesy of Style Me Pretty
1/3 cup blackberries, plus 8 more for garnish
1/3 cup water
1/3 cup sugar
1 bottle of prosecco or champagne
4 sprigs of thyme

In a small saucepan, bring the blackberries, water, and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.

Add 2 Tbsp. of syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and 2 blackberries.

Sunday Morning HuesSunday Morning Hues
created by Lucinda—Mother of Zeta, 1 month old
1 oz. Creme Yvette
1 oz. Kerrygold Irish Cream Liqueur
1 oz. Caffe Borghetti
1 oz. Espresso
1 oz. Mascarpone

Mix all ingredients except Mascarpone with ice in an Irish coffee mug. Top with Mascarpone cheese and garnish with an orchid.

Glenfiddich’s A Scottish Lassi
created by Glenfiddich Ambassador Allan Roth
2 parts chamomile-infused Glenfiddich 12 Year
1 part unsweetened lassi (yogurt drink)
¾ part Orgeat
½ part lemon juice

To infuse the Glenfiddich, pour a bottle of Glenfiddich 12 and 2 chamomile tea bags to a pitcher. Let stand 10 minutes. Strain, rebottle, and label. Keep refrigerated. If you cannot find unsweetened yogurt drink. Add one part water to 4 parts unsweetened yogurt.

Shake all ingredients over ice and strain into a coupe. Garnish with dried chamomile flowers, if available.

Espresso TiramisuExpresso Tiramisu
Courtesy of Lavazza
Serves: 6
Lavazza Espresso or Mocha coffee
Paste di Meliga biscuits (recipe below)
8 oz. Mascarpone cheese
1 oz. powdered sugar
3 oz. heavy cream
1 oz. whole milk
¼ vanilla bean pod
cocoa powder

To make Mascarpone cream: place the mascarpone cheese in a mixing bowl. Add the powdered sugar, whole milk, heavy cream, and vanilla bean paste (from inside the vanilla bean). Use an electric mixer to obtain a soft creamy mixture; then refrigerate. Brew Lavazza Espresso or Mocha coffee.

Place a Pasta di Meliga biscuit (We used 2.) in the bottom of a cappuccino cup. Add a generous helping of the mascarpone cream mixture. Pour hot coffee around the cream. Dust lightly with bitter cocoa powder and serve with a spoon.

Paste di Meliga Biscuits
recipe from Saveur.com
2 1/4 cups flour
3/4 cup cornmeal
1 cup sugar
1 tsp. finely grated lemon zest
1/2 lb. plus 5 Tbsp. real butter, softened
2 egg yolks

Combine flour, cornmeal, sugar, and lemon zest in a large bowl. Add butter and egg yolks. Using your fingers, work butter and egg yolks into flour–cornmeal mixture until a soft dough forms. Turn dough out onto a clean surface and knead 4–5 times until smooth (dough will be soft and tacky). Cover dough with a clean damp kitchen towel and set aside to let rest for 1 hour.

Preheat oven to 300°. Line cookie sheets with parchment paper and set aside. Transfer dough to a pastry bag fitted with a 3/8 inch star-shaped pastry tip. Pipe 2 inch diameter spirals of dough out onto prepared sheets about 2 inches apart. Bake until edges turn pale golden, 20–25 minutes. Allow cookies to cool briefly, then transfer them to a rack to cool completely.

Calling All Geeks: Cocktails for National Star Wars Day 2017

May 4th is here, and Star Wars fans are breaking out the lightsabers… and their booze bottles.

To celebrate “May the fourth,” we asked fans and a popular fan podcast for cocktail suggestions and then put our own spin on them. Many of the photos don’t do the drinks justice because some elements like smoke and edible pearl dust don’t show up well in the pictures — but trust us that they make a fantastic presentation in person, particularly under the right party light conditions. The Star Wars ice molds (which can also be used for chocolate) and light saber skewers can be found on Amazon. The edible stars and pearl dust are available where cake-making supplies are sold.

May the fourth be with you… and the hangovers not.

Pink NebulaPink Nebula
Courtesy of One Shot Podcast
1/2 oz. gin
1 oz. lemon
½ oz. grenadine
1/2 oz. strawberry syrup
1 dash peach bitters
1 small scoop silver or pink edible pearl powder
¼ tsp. edible star shaped glitter

Mix gin, lemon, grenadine, and strawberry syrup in a shaker and shake. Add the pearl powder to the glass and then pour the shaker contents into a martini glass. Dash with bitters and serve with lemon peel garnish.

Note: you can turn this into a “Black Nebula” with Mr. Black liqueur or black vodka; however, both of those are difficult to get in the U.S.

Greedo’s Last DrinkGreedos Last Drink
To be served over a discussion about whether Greedo or Han shot first. Original recipe by Sugarspunrun.com
1 oz. Midori
1 oz. whiskey
2 oz. tonic water
½ oz. simple syrup
½ oz. lime juice

Combine all ingredients in a shaker with ice. Shake and strain into a rocks glass and serve.

Princess Leia
courtesy of Daily Dot
1 ½ oz. pear vodka (raspberry vodka is also nice)
3 oz. cranberry juice
1 oz. pineapple juice
edible gold glitter or pearl dust

Mix all liquid ingredients in a shaker with ice. Shake and strain into a champagne flute. Sprinkle glitter/dust over the top of the drink and serve.

Jedi Mind Control
original recipe from completecocktails.com
¾ oz. Pama pomegranate liqueur
1 oz. vodka
1 ½ oz. Hpnotiq liqueur
½ oz. Falernum tropical syrup (any syrup made for tiki cocktails works fine)
2 oz. cranberry juice

Mix together and served in a chilled cocktail glass.

Kylo RenKylo Ren
original recipe by allmommywants.com
1 1/2 oz. cherry vodka
1 oz. silver tequila
1 oz. Fireball whiskey
1 Tbsp. Grenadine
1 Tbsp. ginger syrup

In a bar shaker add 3-4 pieces of ice, vodka, tequila, fireball, ginger syrup, and grenadine. Shake well to combine; then add to a 9 oz. glass and serve.

Darth Vader
Fan inspired and also called a Black Jesus
2 oz. Johnny Walker Black Label whisky
1 oz. Jagermeister

Pour Jagermeister into the glass; then float the Johnny Walker Black Label on top and serve.

Yoda
1 ½ oz. vodka
1 ½ oz. Midori
3 oz. hard apple cider

Add vodka and Midori in a rocks glass with ice and stir. Top with the hard apple cider and serve.

Rey-tini
courtesy of Partida Tequila
2 oz. añejo tequila
3/4 oz. freshly squeezed lime juice
1/2 oz. agave nectar
1 oz. Champagne

Build all ingredients except the champagne into a shaker with ice. Shake and strain into a martini glass. Top with one ounce of champagne and garnish with a long lime twist.

Dagoba Swamp SodaDagoba Swamp Soda
courtesy of GeekGirlBrunch
2 oz. rum
1/2 oz. peppermint schnapps
1/2 oz citrus vodka
1/2 lime
12 fresh mint leaves
3 oz. club soda (lemon-lime soda also works wonderfully as a substitute)
2 tsp. sugar

Muddle half the mint leaves in a shaker. Add all the remaining ingredients except the soda in a shaker with ice. Pour into a glass or canning jar glass; top with soda. Garnish with mint leaves and serve.

We included this next cocktail last because it requires some advanced skill, or
at least some patience with learning the presentation process.

Death Star
cocktail inspired by GeekyHostess
1 oz. Jagermeister
1 oz. triple sec
1 oz. vodka
1 oz. whiskey
2 oz. sweet and sour mix (or mix simple syrup and lemon juice to make your own)

Place all ingredients into a glass with a Death Star ice sphere in it. Stir to mix theingredients and enjoy.

Smoking Death StarTo make the smoking Death Star ice sphere:
1 Death Star ice ball mold
1 stainless steel cooking funnel (make sure the hole isn’t too large or you will have problems with the cherry plug falling in)
Maraschino cherries (we used a small lime wheel because our hole in the ice ball was too large for a cherry)
drink skewer
stainless steel seasoning injector (with a solid needle, not the one with holes on the sides)
cooking foil
wood chips (cedar and oak work great but use what you have access too; you want to be sure the chips are not from wood treated with chemicals)
lighter
ice pick or soldering iron

Create a hollow Death Star ice sphere by filling the ice mold and putting it in the freezer. How long can vary depending upon the type of mold you have and your freezer temperature. We used a silicon mold and put it in for two hours, then flipped it over for another two.

Next, use a pick or a clean soldering iron to create a hole, large enough for the funnel spout to fit in, on the top and return the sphere to the freezer. Insert the skewer through the cherry and set aside. Lay out the foil on a heat resistant surface and pile the wood chips in the center. Use the lighter to burn the wood chips and place the funnel over top to capture the smoke. Pull the ice ball out of the freezer and place over the funnel, inserting the spout into the hole in the ice ball. You may need to tilt one side of the funnel to encourage the smoke to enter the sphere. Once filled with smoke, quickly plug up the hole in the ice sphere with the skewered cherry to trap the smoke inside. Then return the ball to the freezer while you mix up the Death Star cocktail.

When ready, carefully place the Death Star ice ball filled with smoke into a cocktail glass. Pour the cocktail over the ball. Then give the cocktail to your guest, along with a knife or small hammer so they can “destroy’ the Death Star, releasing the smoke. We used the information in a video on how to fill a hollow ice ball with smoke, and then used a Death Star Silicon Mold. The video from Cocktail Chemistry is here.

Recipes for National Cocktail Day 2017

Honey Sour

Today (March 24) isn’t just one of the first days of spring, it’s National Cocktail Day! As the weather warms up, try one of these recipe variations. And remember, it’s a national holiday.

Red Moon over Manhattan
2 oz. red wine
1/2 oz. bourbon
1/2 oz. simple syrup
1 large round ice sphere
3 gourmet maraschino cherries

Shake all of the ingredients together with ice for 20 seconds. Rub orange peel around the rim of the glass. Add in the ice sphere and strain the cocktail over the ice. Drop one cherry inside the drink and add two more on a twig or cocktail stirrer to garnish the glass!

New York ManhattanNew York Manhattan
2 parts Hudson Whiskey Manhattan rye
¾ part sweet vermouth
1 dash each of aromatic and orange bitters
orange peel

Add ingredients to a mixing glass and stir (don’t shake!) until well-chilled. Strain into a cocktail glass. Peel a silver dollar-sized twist of orange peel and express oils from the twist onto the surface of the drink and discard. Garnish with a cocktail cherry or two.

Honey Sour
1 ½ parts Drambuie
¾ parts Monkey Shoulder
¾ part Lemon juice
3 slices ginger
Angostura bitters
egg white

Muddle ginger with Drambuie, then add the other ingredients. Dry shake, then add ice and shake again. Fine strain out the ginger and garnish with Angostura bitters.

Tokyo MuleTokyo Mule
Courtesy of Sugar and Charm
1 ½ oz. Smirnoff vodka
1 oz. unfiltered sake
3/4 ounce spicy ginger syrup
4 oz. sparkling water
1/2 cucumber, juiced
1/2 lime

Add all of the ingredients except the cucumber and lime into a copper mug. Use a squeezer over the mug to get juice out of the cucumber and lime. Top with ice and stir.

Meat and Potatoes Martini
Courtesy of Blue Ice Vodka
2 ½ oz. Blue Ice vodka
1/2 oz. dry vermouth
1/4 oz. olive brine
1/2 tsp. Del Maguey Pechuga Mezcal

Stir all ingredients except the mescal with ice in mixing glass. Rinse martini glass with Del Maguey Pechuga mezcal. Strain the mixing glass concoction into the martini glass. Garnish with olives and a twist of lemon.

Reyka Southside
2 parts Reyka vodka
1 part fresh lime juice
¾ part simple syrup
4-6 Mint leaves

Combine all ingredients together in cocktail shaker except for one mint leaf. Shake and double strain into a coupe glass with a mint leaf garnish.

Guinness Wilde Oscar Old FashionedGuinness Wilde Oscar Old Fashioned
Courtesy of NYC Bartender, Anthony Malone and Arts Theatre Club
A dash of cherry or angostura bitters
1 ½ oz bourbon
1 oz. Guinness Extra Stout
½ oz. simple syrup
Orange peel

Pour ingredients into a shaker glass with ice. Stir and pour into a rocks glass. Squeeze orange oils from peel into the glass and then toss the orange peel slice in. Serve.

Sailor Jerry’s Ginger Apple Cooler
1 part Sailor Jerry Spiced rum
½ part ginger syrup
¾ part apple juice
¼ part fresh lemon juice
1 ½ parts Q Club Soda
candied ginger

In empty mixing glass, measure Sailor Jerry. Add ginger syrup, apple juice, and fresh lemon juice. Add ice and shake vigorously. Strain into a chilled highball glass and fill with ice. Top with soda water and garnish with candied ginger.

Chambord Margarita
Courtesy of Food 52
This recipe officially calls to be frozen ahead of time but we see no reason to wait! Serves 4.
32 oz. water
12 oz. can of frozen limeade
1 ½ Tbsp. lime juice
12 oz. good Tequila
6 oz. triple sec
8 oz. Chambord

In a large bowl, mix all ingredients, whisk together until completely combined. Give it a taste and adjust to your liking. Pour into margarita glasses and serve.

Smoke and Fire MargaritaSmoke and Fire Margarita
¾ part Montelobos Mezcal
¾ part Ancho Reyes Chile Liqueur
¾ part Milagro Silver Tequila
1 part fresh lime juice
½ part agave nectar
lime wedge

Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.

Smoking Rose Paloma
Recipe by Ashley Conway
5 parts Q Drinks Grapefruit Soda
2 parts Montelobos mezcalSmoking Rose Paloma
¾ part fresh lime juice
½ part rose simple syrup

For the flower ice: fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP (we all have those days), just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Add all liquid ingredients except Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Cocktails for Saint Patrick’s Day 2017

Cromwell's Conquest
The Irish are some of the most celebrated of immigrants, along with their subsequent generations of American kin in the United States. Honor their heritage by skipping the green beer and goofy hats this year for these ten Saint Patrick’s Day cocktails. Hold your favorite up high and cheer, “Sláinte!”

Cromwell’s Conquest
courtesy of mixologist Matt Seigel @matt_seigel 
Oliver Cromwell was the Lord Protector of the Commonwealth of England, Scotland, and Ireland. He led the army during the invasion of Jamaica in 1655, hence the Jamaican rum and Irish beer.
1/4 oz. Crème de Menthe (Note: Less is more on the Crème de Menthe because it can quickly overpower the other flavors.)
½ oz. maple syrup
1 ½ oz. Hamilton Gold Jamaican rum
1 bottle of Guinness
mint
orange twist

Add first three ingredients to mixing glass, add ice, and stir. Next, strain into a double rocks glass; top with Guinness. Garnish with mint and an orange twist.

TrinityTrinity
from Zachary Blair, lead mixologist, KANU, Whiteface Lodge 
Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.
2 1/2 oz. Irish whiskey (Westbrook)
1 oz. elderflower liqueur (Note: some folks may find the elderflower a bit strong so we recommend starting with ½ oz. and then adding to taste.)
1 oz. sweet vermouth
¼ oz. lime juice
lime twist

Combine all liquid ingredients in a glass with ice; stir, and strain into a coupe glass. Garnish with a lime twist.Gaelic Grasshopper

Gaelic Grasshopper
by Pamela Wiznitzer
1 ½ oz. Kerrygold Irish Cream liqueur
1 oz. Teeling Small Batch Irish whiskey
½ oz. Brancamenta
½ oz. Creme de Cacao
fresh mint
chocolate shavings

Add all ingredients except mint and chocolate shavings into a shaker. Shake lightly and strain over crushed ice. Garnish with mint and shaved chocolate.

Irish Slang
by Pamela Wiznitzer
1 ½ oz. Teeling Single Grain Irish whiskey
1 ½ oz. Kerrygold Irish Cream liqueur
¾ oz. Borghetti liqueur
½ oz. Grand Marnier
1 orange slice

Add all liquid ingredients to a shaker; shake and strain into a highball glass. Garnish with an orange slice and serve.

Saint CasaSaint Casa
1 1/2 oz. Casamigos Añejo tequila
1/2 oz. Crème de Mure
1/4 oz. agave nectar
Guinness beer
blackberries
green and gold edible glitter (Get this at cake decorator supplies or online.)

Combine first three ingredients into tin shaker except Guinness. Add ice. Shake vigorously for 8–10 seconds. Fine strain into coupe glass. Top off with Guinness. Garnish with 2 fresh blackberries through skewer with edible green and gold glitter over on top.

Luck of the IrishLuck of the Irish
by Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa 
2 oz. Redbreast whiskey
¾ oz. Guinness simple syrup
¾ oz. lemon juice
½ oz. apple juice

Combine all ingredients in a shaker with ice. Shake and pour into a stemmed cocktail glass.

To make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Laphroaig Last Laph
created by Austin mixologist Justin Lavenue
3/4 oz. Laphroaig Select
3/4 oz. part ginger liqueur
3/4 oz. pineapple juice
3/4 oz. lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

Combine all liquid ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.

Emerald on the RocksEmerald on the Rocks
2 oz. Svedka vodka
¾ oz. fresh lime juice
¾ oz. simple syrup
4 mint sprigs
green edible glitter

Muddle mint at bottom of a Pilsner glass. Add crushed ice and build the drink on top (except for glitter and mint). Agitate with a spoon (or swizzle), not disturbing the mint at the bottom. Top with ice, rim with green/white glitter. Garnish with mint.

Maria Verde
1 part Ancho Reyes Verde green chile liqueur
1 ½ parts Reyka Vodka
½ part Lime
5 parts Maria Verde mix (pickled carrot, pickled onion, and pickled jalapeño)

Add all ingredients to a shaker; add ice. Shake briefly to mix, then strain over fresh ice.

Leprechaun Lemonade
created by Masa Urushido of Saxon + Parole
1 oz. Ménage à Trois vodka
1 oz. lemonade
¾ oz. Crème Yvette liqueur
¾ oz. melon liqueur
2-3 mint leaves for garnish

Shake vodka and lemonade together; then set aside. Build the cocktail in a Collins glass over ice: first pour Crème Yvette liqueur, then vodka lemonade blend, topped off with melon liqueur. Garnish with mint.

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