Mama Beth Cocktails

 

Amaroni Cocktail

  • 1 ounce gin
  • 1 ounce sweet vermouth (I’m currently loving Bonal Gentiane – Quina for this component)
  • 1 ounce handmade amaro

Mix and serve with ice cubes. Garnish with an orange peel twist or slice.

 

Aperol Spiked Iced Tea

  • 2 ounces Aperol
  • 6 – 8 ounces chilled black tea
  • orange wheel slice

Mix the aperol and black tea, and pour into a glass filled with ice. Garnish with an orange wheel slice. If your spiked tea is a little too bitter for your taste, squeeze in a bit more fresh orange juice.

 

Basil Bash Cocktail

  • 2 ounces Strawberry Bay Infused Tequila
  • 1/2 ounce Cointreau (or your favorite orange liqueur)
  • 1/4 – 1/2 ounce freshly squeezed lime juice
  • 1/4 ounce turbinado simple sugar
  • 5-6 basil leaves, cut into thin strips
  • 5-6 tequila soaked strawberries

Mix and shake the tequila, Cointreau, lime juice and simple syrup with ice. Strain into your serving glass. Add the basil strips, frozen strawberries and a few ice cubes.

Strawberry Bay Infused Tequila

Infusing the tequila with fresh, organic strawberries is a snap.  Fill a quart sized glass jar with 2 to 3 cups of tequila.  Add 1 to 2 cups of strawberries – frozen are fine.  Just eyeball the proportions that look good to you. Add a fresh bay leaf (dried is fine).  Cover the jar tightly, and let it sit in a dark, cool place for one to two weeks, shaking occasionally.  Pour through a strainer into a clean bottle. Freeze the strawberries in small clumps overnight. An ice cube tray or mini muffin tin works great. Then transfer the berries to a freezer container for future cocktail additions.

 

Blackberry Mojito

  • 2 ounces rum (something with a bit of age)
  • 1/2 ounce Minty Syrup
  • 1/4 ounce freshly squeezed lime juice
  • 6 or so blackberries
  • 6 or so mint leaves plus a mint sprig for garnish
  • club soda, optional

Place the blackberries, mint leaves and rum in your serving glass. Muddle the berries and mint. Add the syrup and lime juice, and stir well. Then some ice cubes, a sprig of mint for your garnish, and a splash of club soda if you like.

Minty Syrup

  • 1 c. organic cane sugar
  • 1 c. water
  • 1 c. mint leaves

Bring sugar, water and mint to a low simmer in a pot, stirring frequently until the sugar is dissolved. Turn off the heat, and let cool to room temperature. Strain the mint from the syrup into a clean bottle. Refrigerate.

 

Blackberry Sage Margarita

  • 2 ounces tequila (I like a nice reposado)
  • 1 ounce blackberry sage jam
  • 1/2 ounce Triple Sec
  • 1/2 ounce freshly squeezed lime juice

Mix, and serve over ice cubes. Garnish with some fresh sage leaves.

 

Blueberry Fennel Lemonade

  • 2 ounces Blueberry Fennel Syrup
  • 1 ounce freshly squeezed lemon juice
  • 4 ounces club soda
  • 2 ounces gin (optional)
  • garnish with a sprig of bronze fennel

Mix the above ingredients in a tall serving glass, and add ice. A sprig of bronze fennel for your garnish, and you’re ready for summer.

Blueberry Fennel Syrup

  • 1 cup blueberries
  • 1 cup turbinado sugar (cane sugar is great too)
  • 1 1/2 cups water
  • 1/2 cup packed bronze fennel leaves
  • 1/2 teaspoons crushed fennel seeds

Put the above ingredients in a medium sauce pan and bring to a simmer, stirring frequently. Keep at a low simmer for 20 minutes, stirring occasionally. Let cool, and strain in a clean glass jar. Keep refrigerated.

 

Boozy Bourbon Ice Cream Float

  • 1 1/2 ounces good quality bourbon
  • 1/2 ounce or 1 tablespoon salted caramel sauce (Trader Joe’s is tiptop)
  • 1/2 ounce or 1 tablespoon semi-sweet chocolate sauce, such as Dilletante’s Ephemere
  • 8 ounces high quality vanilla bean ice cream

Mix the bourbon, caramel sauce and chocolate sauce together. Some streaks and lumps are just fine. Pour over your scoops of ice cream. Dig in.

 

Garden Old Fashioned Cocktail

  • 2 ounces bourbon, whiskey or rye
  • 1/2 ounce Rhubarb-Anise Hyssop Syrup
  • bitters
  • rhubarb section and anise hyssop leaves for garnish

Mix the bourbon and syrup together in your serving glass. Add some ice cubes and a couple of dashes of bitters like Angostura or Peychauds. Garnish with a rhubarb segment and a sprig of anise hyssop leaves.

Rhubarb-Anise Hyssop Syrup

  • 1/2 cup finely chopped rhubarb
  • 1/2 cup turbinado sugar
  • 1/2 cup water
  • 6+ big anise hyssop leaves

Bring all the ingredients to a simmer, stirring frequently until the sugar dissolves. Continue simmering, with an occasional stir, for 20 minutes or so. Let cool, and strain into a clean bottle. Keep in the refrigerator.

 

Ginger & Goji Glow

  • 1 1/2 ounces dark rum
  • 1 teaspoon pumpkin butter (I used Trader Joe’s)
  • 1/2 ounce freshly squeezed lemon juice
  • 4 ounces ginger beer
  • garnish of two rum-soaked goji berries

Mix with ice and strain. Or serve over ice cubes. Works well as a punch.

 

Ginger Mint Julep

  • 2 ounces extra nice bourbon
  • 3 – 4 mint leaves for muddling, and a sprig for a garnish
  • 4 – 6 ounces ginger beer

In the bottom of  a large glass, muddle the mint leaves in the bourbon. Add a generous amount of ice (crushed is the traditional way, cubes are just fine). Top off with ginger beer. Garnish with the sprig of mint.

(I prefer this Ginger Mint Julep without the addition of any simple syrup. The ginger beer adds plenty of sweetness.)

 

Gotta Love Juniper

  • 2 ounces gin
  • 3/4 ounce freshly squeezed lime juice
  • 1/2 ounce Juniper/Allspice/Lime simple syrup (recipe in the Infusions & More header)

Shake with ice and strain. Garnish with a twist of lime peel.

 

Hot Toddy for a Sore Throat

  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne

Mix well, and add a spoonful to a cup of hot water. Add a splash of brandy or whatever your favorite liquor is and on hand. It’s a lot of cayenne, so I would suggest going easy on it when you make your first batch.

 

Lavender Happiness Cocktail

  • 1 1/4 ounces vodka
  • 1/4 ounce St. Germain elderflower liquer
  • 4 ounces of chilled Lavender Dry Soda
  • Garnish of organic lavender sprig

Mix the vodka and the elderflower liquer with some ice cubes and strain into a glass. Add the Lavender Dry Soda, and garnish with a sprig of lavender.

 

Lemon Pisco Sour

  • 2 ounces Pisco (I took Maggie Savarino’s advice in her book, The Seasonal Cocktail Companion, and use Alto del Carmen – a great value)
  • 1 ounce freshly squeezed lemon juice
  • 1/2 ounce Lemon & Coriander Seeds syrup (recipe in the Infusions & More header)
  • 1/2 ounce egg white

Shake with ice and strain. Garnish with a candied lemon peel from the homemade syrup. Add a dash or two of Angostura bitters. Or better yet – Brooklyn Hemispherical Meyer Lemon Bitters.

 

Mama Beth’s Manhattan

  • 2 ounces bourbon or rye
  • 3/4 ounce Punt e Mes, or your favorite sweet vermouth
  • 1/2 ounce Orange Bitters & Rosemary Syrup

Stir with ice and strain into a pretty glass. Garnish with a Bourbon Cherry on a rosemary sprig skewer.

 

Mama Beth’s Margarita

  • 1 1/2 ounces tequila (I love a reposado)
  • 1 ounce Cointreau (Triple Sec works just fine – this is no time to be a liquor snob)
  • 1/2 ounce freshly-squeezed lemon juice  (lime is swell too)
  • slices of lemon or lime
  • nice sized sprig of rosemary or thyme

Muddle the fresh herb with the tequila, Cointreau and lemon juice in a mixing glass.  Pour into a glass filled with some ice.  Add the rosemary or thyme too, and the lemon or lime slices. Submerge the herb and the citrus for more flavor and eye appeal.

 

Mama Beth’s Martini

  • 2 1/2 ounces gin
  • 1/2 ounce vermouth

Shake with ice until really, truly icy cold. Strain into a pretty glass. Add a tipsy olive.

 

Old Pal Cocktail – Mama Beth Style

  • 2 ounces bourbon
  • 3/4 ounce Imbue Bittersweet Vermouth
  • 3/4 ounce Cardamaro
  • 3 lemon slices roasted in bittersweet vermouth
  • 6  lemon balm leaves

In the bottom of a mixing glass, muddle the lemon slices and lemon balm leaves together with the bourbon. Add the bittersweet vermouth, Cardamaro and ice. Shake until cold and strain into a glass.

To make the roasted lemon slices in bittersweet vermouth, please follow my recipe for Roasted Tangerines in Sweet Vermouth. Substitute lemons for tangerines. And bittersweet vermouth for sweet vermouth. Store in the fridge and use within two weeks.

 

Peach Dog Perfect Cocktail

  • 2 ounces white dog whiskey (feel free to use bourbon instead)
  • 1 ounce Peach & Rosemary Syrup
  • 3/4 ounce freshly squeezed lemon juice
  • 2 ounces ginger beer
  • big spoonful of diced peaches from the Peach & Rosemary Syrup
  • sprig of rosemary for garnish

Mix the whiskey, syrup, lemon juice and ginger beer in your mixing glass. Add ice cubes, the diced peaches and the sprig of rosemary.

Peach & Rosemary Syrup

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup fresh rosemary sprigs
  • 2 peeled peaches, diced into bite-size pieces

Bring everything to a low simmer, stirring frequently until the sugar dissolves. Simmer on low for 10-15 minutes. Cool to room temperature, and transfer to a glass jar, and refrigerate. Let the rosemary steep for another day, and then remove.

 

Persimmon Martini

  • 1 1/2 ounces gin
  • 1 1/2 ounces Persimmon Vermouth

Shake with ice and strain into a glass. Garnish with a bay leaf. Feel free to adjust the proportion of gin to vermouth to suit your own preference. Usually I go more gin, less vermouth, in a martini. In this case, I want to really taste the Persimmon Vermouth.

 

Pineapple Umbrella Cocktail

  • 1 1/2 ounces rum
  • 1/2 ounce Triple Sec
  • 1 ounce Pineapple Weed Syrup
  • 1/2 ounce cream
  • 1 ounce freshly squeezed orange juice

Mix and shake with ice. Strain into a cocktail glass. Garnish with freshly grated nutmeg and a bright paper umbrella.

Pineapple Weed Syrup

  • 1/2 cup organic cane sugar
  • 1 cup water
  • 1 cup pineapple weed

Bring the sugar and water to a boil. Stir to dissolve the sugar. Turn off the heat, and add the pineapple weed. Stir again, and let the mixture completely cool. Strain the liquid, discarding the solids, into a container and refrigerate.

 

Pumpkin Spice & Whiskey Tea

Brew a piping hot cup of Republic of Tea Pumpkin Spice

Add 1 to 1 1/2 ounces of your favorite whiskey.

 

Rainier Cherry Mojito Cocktail

  • 2 ounces rum
  • mint leaves (the Mojito Mint from the Drunken Botanist plant collection is superb)
  • 4 Rainier cherries, pitted and cut in half
  • 1/4 ounce freshly squeezed lime juice
  • 1/2 ounce turbinado simple syrup

In the bottom of your serving glass, muddle the cherries and mint with the rum. Add the lime juice and turbinado syrup to taste. Some ice cubes and a mint sprig for a tasty garnish, and your’re done.

 

Raspberry Mule

  • 2 ounces vodka
  • 1/2 ounce freshly squeezed lime juice
  • 3 dashes Scrappy’s lime bitters  (Scrappy’s is made right here in Seattle, and has other terrific flavors)
  • 4 to 6 ounces raspberry flavored ginger beer – regular ginger beer will taste wonderful as well

 

Rhubarb Honey Bee’s Knees Cocktail

  • 3 ounces gin
  • 2 ounces Rhubarb Honey Syrup
  • 1/2+ ounce freshly squeezed lemon juice

Shake the ingredients with ice and strain into your serving glass. Garnish with a lemon twist.

Rhubarb Honey Syrup

  • 3 cups rhubarb, diced into 1/2? chunks
  • 1 1//2 cups water
  • 1 1/4 cups honey

Combine the ingredients in a small saucepan, and bring to a low simmer, stirring frequently. Let simmer for 20 minutes or so, giving it a nice stir more often than not. Smush the rhubarb with your stirring spoon every time you stir. Let cool to room temperature. Strain into a clean bottle and refrigerate.

Rhubarb Martini
  • 2 ounces vodka
  • 2 ounces rhubarb syrup
  • 1/4 ounce homemade grenadine (check here for a great recipe)
  • 1/4 ounce Cointreau or your favorite orange liquer
  • 3/4 – 1 ounce freshly squeezed lemon juice (depending on your tartness preference)

Mix the above ingredients with ice and strain into your glass. Garnish with a lemon verbena or lemon balm leaf, or a nice strip of lemon zest.

Rhubarb Syrup

  • l pound rhubarb stalks, chopped into smallish pieces
  • 2 cups water
  • 1 cup organic brown sugar
  • 1 inch section of ginger root, peeled and left whole

Combine all the ingredients in a saucepan, and bring to a boil.  Reduce the heat, and simmer on low for 20 minutes or so, until the rhubarb can be easily mashed. Let it cool down to let the flavors develop a little longer. Pour through  a fine-mesh sieve into a bowl.  Do not press on the rhubarb. Be patient and just let the clear syrup drip out so your final syrup isn’t cloudy. The contents of the sieve are still filled with rhubarb flavor. Feel free to be creative with them. I’m using some to infuse rum. Stay tuned for a future post on those results.

 

Strawberry Shrub Cocktail

  • 2 ounces rum
  • 3/4 ounce strawberry shrub mixture
  • 3/4 ounce homemade grenadine (it’s super easy to make, and lasts quite a while in your fridge)
  • 4 – 6 ounces club soda
  • basil mint or regular mint or basil

Place your basil mint (it really tastes like basil, and it so much easier to grow) in the bottom of your glass. Add the rum and muddle the two ingredients together.  Add the strawberry shrub mixture, grenadine and club soda. Enjoy!

Strawberry Shrub

  • 1 cup strawberries
  • 1 cup nice quality white wine vinegar
  • 1 cup organic cane sugar

Mix these ingredients in a small saucepan, and bring to a boil on the stove.  Let simmer 20 minutes. When cool, strain the mixture through a sieve two times.

You can create a non-alcoholic beverage by mixing 1 part of your shrub creation to 5 parts of club soda. Make it as strong or as subtle as you like. For a more hardy beverage, this combo was really a crowd pleaser at our house.

 

Strawberry Shrub Cocktail (Latest & Greatest)

  • 2 ounces gin
  • 1 ounce Strawberry & Vanilla Bean Shrub
  • 1/2 ounce Cocchi Americano
  • 1/4 teaspoon Spring Amaro
  • garnish of 3 strawberries

Mix the gin, shrub, wine and amaro with ice. Strain into your serving glass. Garnish with a skewer of fresh strawberries.

Strawberry & Vanilla Bean Shrub

  • 1 cup fresh strawberries (frozen are fine), roughly chopped
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 cup apple cider vinegar (white is fine, but I am partial to apple cider)
  • half a vanilla bean, split lengthwise

Mix everything in a glass jar with a lid. If your honey is really thick, or has some crystals forming, heat it slightly with the water separately. Let it cool, and then add to the berries, vanilla bean and vinegar. Keep the shrub in the fridge, and shake daily. When you are happy with the taste, strain the berries from the liquid, and throw the vanilla bean back into the shrub mixture. Store in the fridge, and use within two weeks.

 

Strawberry Rhubarb Fizz
  • 2 ounces strawberry-infused tequila
  • 1/2 teaspoon lemon juice
  • 1 teaspoon simple syrup
  • 4 ounces Rhubarb Dry Soda
  • bay leaf

Mix with ice and strain into a glass. Garnish with a bay leaf.

 

Strawberry Spring Cocktail Recipe

  • 2 ounces strawberry-infused tequila
  • 1 ounce limoncello
  • big squeeze of fresh lemon juice
  • 2 dashes or 5-6 drops of Meyer Lemon Bitters  (I heartily recommend the Meyer Lemon by Brooklyn Hemispherical Bitters)

Mix the ingredients and pour into a glass filled with ice.  You can top your cocktail off with some club soda or ginger ale for some fizz.

Garnish with a slice of lemon and a sprig of lemon balm.

 

Strawberry Spritz Sangria

  • 2 bottles white wine
  • 1 large bottle blood orange sparkling soda
  • lots of hulled strawberries
  • blueberries
  • slice of peeled ginger root
  • big sprig of lemon verbena

Combine everything but the blood orange soda a few hours before serving, and let the flavors marry in your fridge. When it is time to serve, add the blood orange soda to the sangria. I like to serve ice cubes separately.

 

Tangerine Rosemary Twist

  • 2 ounces Tangerine Rosemary Infused Vodka
  • 1  ounces Imbue Bittersweet Vermouth
  • 1  ounces freshly squeezed tangerine juice

Shake with ice, and strain into a glass. Garnish with a tangerine wheel.

 

Tequila Cherry Mostarda

  • 2 ounces tequila reposado
  • 1 large red mustard leaf, torn into smaller pieces
  • 4 bing cherries, pitted and halved
  • 1/4 ounce freshly squeezed lime juice
  • 1/4 ounce turbinado simple syrup
  • dash of salt
  • sprig of red mustard for garnish

In the bottom of your mixing glass, muddle the red mustard pieces, cherries and tequila. Let the mixture sit for a few minutes (or up to an hour) if you want to increase the spicy mustard flavor. Add the lime juice, simple syrup, and salt. Mix until thoroughly blended. Strain into your serving glass, add ice cubes, and garnish with a sprig of red mustard leaves.

 

Tequila Tonic Cocktail

  • 6 ounces coconut water
  • 1 ounce blanco tequila
  • 3/4 ounce freshly squeezed lime juice
  • 1/2 ounce ginger-infused simple syrup
  • sprig of mint

Muddle the mint and tequila in the bottom of your glass. Add the coconut water, lime juice and ginger simple syrup. Drop in a few ice cubes, and your’re done.

Ginger Simple Syrup

  • 2 tablespoons chopped ginger
  • 1/2 cup water
  • 1/2 cup organic cane sugar

Combine the three ingredients in a small saucepan, and bring to a low simmer. Stir occasionally for a few more minutes, and turn off the heat. Let the mixture keep infusing as it cools. Strain into a clean bottle, and store in your refrigerator.

 

Thyme Lime Fizz Cocktail

  • 1 ounce white wine
  • 1 ounce gin
  • 3/4 ounce Thyme Lime Herbal Syrup
  • 1/4 ounce freshly squeezed lime juice
  • 4 ounces sparkling water
  • couple dashes of lime bitters
  • garnish of 5 or so cucumber slices and a sprig of fresh thyme

Thyme Lime Herbal Syrup

  • 3/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 1 cup organic cane sugar
  • grated zest of one lime (grate the zest from the lime before you squeeze it for the juice)
  • 1/2 cup fresh thyme sprigs
  • 1/4 teaspoon whole black peppercorns

Mix all the ingredients in a small sauce pan, and stir while heating over medium heat. As soon as the sugar dissolves, remove the pan from the heat. Try not to let it boil. Let the syrup cool and infuse for an hour or so. Strain into a glass jar and refrigerate.

To make the Thyme Lime Fizz Cocktail, place all of the cocktail ingredients in your tall serving glass, and mix lightly. Leave some room for some ice cubes, and enjoy.

 

Thyme Lime Tipple

  • 1 ounce gin
  • 1/2 ounce dry vermouth
  • 1/2 ounce Thyme Lime Herbal Syrup
  • 3 – 5 slices of cucumber
  • generous sprig of thyme
  • squeeze of fresh lime juice
  • lime bitters

Thyme Lime Herbal Syrup

  • 3/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 1 cup organic cane sugar
  • grated zest of one lime (grate the zest from the lime before you squeeze it for the juice)
  • 1/2 cup fresh thyme sprigs
  • 1/4 teaspoon whole black peppercorns

Mix all the ingredients in a small sauce pan, and stir while heating over medium heat. As soon as the sugar dissolves, remove the pan from the heat. Try not to let it boil. Let the syrup cool and infuse for an hour or so. Strain into a glass jar and refrigerate.

To create this garden cocktail, mix the gin, dry vermouth, and Thyme Lime Herbal Syrup with ice, and strain into your serving glass. Add the cucumber slices, sprig of fresh thyme, a good squeeze of fresh lime juice, and a dash or two of lime bitters. Adjust the proportions of gin, dry vermouth, and Thyme Lime Herbal Syrup to make your tipple more or less sweet.

 

Thyme Twist

  • 2 ounces of gin or vodka (or rum, or brandy, or whiskey, or tequilia – pick your favorite)
  • 3 sprigs fresh thyme
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce grenadine syrup
  • 4 ounces chilled club soda

In a glass mixing container, muddle the thyme with your spirit choice and the lemon juice.  (The thyme flavor will intensify the longer you let it steep in the liquor.  Use a little patience if you can. Like 5 – 10 minutes worth of patience.)

Stir in the grenadine, and strain into your serving glass.  Top with the chilled club soda and a fresh sprig of thyme.

To create a non-alcoholic drink, substitute the 2 ounces of liquor with 2 more ounces of club soda.  It’s an equally delicious version.

 

TKO – Tomato, Kale & Oregano – Bloody Mary Cocktail Recipe

  • 1 1/2 ounces gin
  • 6 ounces tomato-vegetable juice
  • 1 teaspoon Worcestershire Sauce
  • generous splash of hot sauce
  • juice from 1/2 lime
  • salt to taste

Mix and serve over ice.  Garnish with kale buds and fresh oregano.

 

Todd’s Tonic

  • 2 ounces Arugula-Infused Vodka
  • 1 finely chopped medium-sized tomato
  • 1/4 ounce freshly squeezed lemon or lime juice
  • pinch of salt
  • 2 ounces tonic water (or club soda if you prefer no sweetness)
  • several dashes of Angostura bitters

Place all the ingredients in your serving glass, and give it a good stir. Add some ice cubes and an arugula sprig for a garnish.

Arugula-Infused Vodka

For two servings:

Place four ounces of vodka in a glass mixing cup, along with a small handful of arugula. Muddle, and let sit for upwards of an hour (if you’re patient). Strain and use as soon as possible.

 

Tomato Crush Cocktail

  • 1 ounce gin
  • 1 ounce lemon balsamic drinking vinegar
  • 1 fresh, ripe tomato diced fine
  • 1 sprig of fresh oregano
  • couple dashes of hot pepper sauce
  • sprinkles of salt and pepper
  • 2 ounces sparkling mineral water

Muddle the tomato and oregano with the gin and drinking vinegar. Add the hot pepper sauce, salt, pepper and sparkling water. Mix and serve over ice cubes.

 

Triple Lemon & Rosemary Collins

  • 2 ounces Genever or a London Dry Gin
  • 1 ounce Triple Lemon & Rosemary Syrup
  • 4 ounces club soda

Mix together and add ice cubes. Squeeze a little lemon in for some extra tartness if you wish. Garnish with a sprig of rosemary.

Triple Lemon and Rosemary Syrup

  • 1 1/2 cups organic cane sugar
  • 1 1/2 cups water
  • Juice of 1 lemon

Generous handfuls of lemon balm, lemon verbena and rosemary

Bring the sugar and water to a boil, and add herbs. Simmer on low for 15 minutes. Turn off the heat and let the mixture cool to room temperature. Let it all steep together for a good hour. Strain the syrup into a clean bottle, removing the herbs. Refrigerate.

 

Watermelon Margaritas

  • 3 cups watermelon juice
  • 2 1/2 cups reposado tequila
  • a good glug (2+ ounces – for a hint of sweetness) triple sec
  • 5-6 big dashes of mango chili pepper sauce or your favorite chili pepper sauce
  • juice of 3 limes (or to taste)
  • smoky finishing salt

Assemble everything in a nice glass pitcher. Have a separate bowl of ice cubes. For each guest, fill a glass with ice cubes, a nice pour of the Watermelon Margaritas, and a sprinkle of smoky salt.

 

Whiskey Bing Bing

  • 2 1/2 ounces whiskey
  • 3 or 4 bing cherries, cut in half and pitted
  • 1/2 ounce turbinado simple syrup
  • 1/2 – 3/4 ounce freshly squeezed lime juice
  • 2 dashes of cherry bitters (or Angostura or Peychaud’s or your favorite)
  • garnish with one whole bing cherry

Mash the cherries and whiskey together in the bottom of your glass. Add the simple syrup, lime juice, and some ice cubes. Stir. Float the bitters on top, and garnish with a whole bing cherry.

Leave a Reply.

Blue Captcha Image
Refresh

*