Mama Beth Recipes

 

Amaro Boulevardier

  • 1 ounce bourbon
  • 1 ounce sweet vermouth – Bonal Gentiane-Quina is gloriously bitter
  • 1 ounce Fall Amaro

Mix together in your serving glass. Add an ice ball, and garnish with a bay or sage leaf.

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.

 

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.

 

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.

 

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 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 in the syrup for another day, and then remove.

 

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

 

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 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.

 

Southside Cocktail

  • 2 ounces gin
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce simple syrup (I used turbinado sugar)
  • 6 or 7 mint leaves or a sprig of rosemary or a sprig of basil

Shake the gin, lemon juice, simple syrup and your herb of choice with ice, and strain into your glass. Add a fresh sprig of your chosen herb for an unbruised garnish.

 

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 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 byBrooklyn 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 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 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.

 

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.

 

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.

 

 

 

 

 

 

 

 

 


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