For 2020 we are rolling out a monthly, if not bi-weekly cocktail + recipe. These cocktails will feature local ingredients whenever possible and will be inspired by what is going on around us. It may be seasonally focused, have a holiday flare, travel inspired, or be an ode to pop-culture... the inspiration is yet to be found. Which is part of this fun year-long cocktail journey!
- December -
Inspired by persimmons (the fruit no one knows what to do with), winter citrus, and the celebration of the holiday season, December's cocktail of the month was created... the Persimmon 75!
Persimmon 75:
Ingredients:
1 oz - Persimmon infused Charbay Meyer Lemon Vodka* (though any citrus vodka will do)
1/2 oz - Lemon Juice
1/2 oz - Persimmon Allspice simple syrup*
3 oz - Gloria Ferrer Blanc De Blancs Sparkling Wine
Garnish with a citrus twist
Equipment:
Shot Glass
Champagne Flute
Cocktail Spoon
Peeler
Instructions:
Add persimmon infused vodka, lemon juice, and persimmon allspice simple syrup to the champagne flute
Stir to combined
Top with sparkling wine
Garnish with a citrus twist
Serve!
* Persimmon Infused Vodka:
Ingredients:
2 Fresh or Dried persimmon, chopped
1/4 teaspoon - Whole Allspice
1 Quart - Charbay Meyer Lemon Vodka or Citrus vodka of your choice
Equipment:
Quart Mason Jar
1/4 Teaspoon
Cutting Board
Chef's Knife
Instructions:
Remove stems and chop Persimmons
In a quart-size, mason jar or larger add all three ingredients and infused for 2 weeks.
Drain into a clean quart-size jar and refrigerate.
* Persimmon Allspice Simple Syrup:
Ingredients:
1 Cup water
1 Cup sugar
1/4 teaspoon whole Allspice
3 - 5 Permission
Equipment:
Saucepot
Cutting Board
Chef's Knife
Measuring Cup
1/4 Teaspoon
Pint-size Mason Jar - or another refrigerator safe container
Mesh Strainer
Instructions:
Remove stems and chop persimmons.
Add water, sugar, chopped persimmons, and whole allspice to a saucepot
Simmer over medium-low heat for about 30 minutes. Fruit should be mushy, starting to breakdown. Remove from heat and let cool slightly.
In a refrigerator safe jar, strain mixed to remove as much fruit pulp as possible. The syrup will be thick. Refrigerate for up to 3 weeks.
- November -
Old Fashioned Week may be the first week of November but we feel the whole month of November is the perfect time to celebrate this classic cocktail! Why? It holds a special place in our founder's heart. The Old Fashioned was her Papa's favorite cocktail and when he passed away in 2015 she quickly adopted it as her go-to cocktail. Added bonus, November is his birth month and he would have turned 100 on November 10th. So to celebrate, November's cocktail of the month is our fun fall harvest take on the classic Old Fashioned, a Figgy Fashioned.
Figgy Fashioned:
Ingredients:
1/4 - 1/2 oz Vanilla Fig Syrup*
1 1/2 oz - 2 oz Whiskey - we used Griffo, Stony Point Whiskey
2 - 4 dashes - Fee Brother's, Black Walnut Bitters
Equipment:
Shot Glass
Highball Glass
Cocktail Spoon
Ice
Instructions:
Add Vanilla Fig Syrup to a highball glass
Add Black Walnut Bitters, stir
Add Whiskey and stir
Add a large ice cube and enjoy
* Vanilla Fig Syrup
Ingredients:
1 C Water
1/2 C Honey
1pint Ripe Figs, about 15 (can use dried)
1 Vanilla Bean, split and seeded
Equipment:
Measuring Cup
Chef's Knife
Cutting Board
Saucepan
Spatula/Whisk
Mesh Strainer
Refrigerator Safe Storage Container
Instructions:
Chop figs into quarters
Add water to saucepan
Add chopped figs to saucepan
Slice Vanilla Bean in half and with the back of your knife scrape the seeds
Add vanilla bean pod and seeds to saucepan
Add honey to saucepan
Stir/whisk to combine
Heat on low for 7 - 10 minutes or until figs breakdown
Remove from heat and let cool for about 30 min
Strain through a mesh strainer or cheesecloth
Store in a refrigerator safe container
This will keep for several weeks
- October -
With the changing of the season comes a flurry of news flavors, including the ever popular pumpkin spice! So to pay tribute to the pumpkin spice craze we created the Pumpkin Spike Latte... think Pumpkin Spiced Latte meets the classic coffee cocktail, Irish Coffee.
Pumpkin Spiked Latte:
Ingredients:
1/2 - 1 oz Pumpkin Spiced Syrup*
1 - 1 1/2 oz Whiskey - we used Savage & Cooke, Lip Service, Rye Whiskey for an added level of spice.
4 - 6 oz Coffee - We prefer hot coffee, though you could enjoy this drink over ice.
Top with Whipped Cream - We flavored our with a little Pumpkin Pie Spice
Equipment:
Shot Glass
Coffee Mug
Cocktail Spoon
Instructions:
Add Pumpkin Spiced Syrup & Whiskey to the coffee mug, stir to combine
Add Coffee
Top with Whipped Cream
Enjoy
* Pumpkin Spiced Syrup
Ingredients:
3/4 C Water
3/4 C Brown Sugar
1/4 C Plain Pumpkin Puree
1 Tablespoon Pumpkin Pie Spice
Equipment:
Measuring Cup
Measuring Spoon
Can Opener
Saucepan
Spatula/Whisk
Mesh Strainer
Refrigerator Safe Storage Container
Instructions:
Add all 4 ingredients to a saucepan over low to medium heat
Stir/whisk to combine
Bring to a simmer for 3 minutes
Remove from heat and strain through a mesh strainer
Let cool and store in a refrigerator safe container
This will keep for several weeks
- September -
Inspired by seasonal stone fruit, it was a bit of the cart before the horse when we first made homemade White Peach Ginger Shrub and then didn't quite know where to go from there. But after some A/B Testing we landed on the refreshing late summer cocktail, reminiscent of a Bellini, Mojito, and Peachie O gummy candy!
Peach-O-Llini:
Ingredients:
1 1/2 oz White Peach Ginger Shrub*
1 1/2 oz Uncle Vals Gin
1/2 oz Izze Sparkling Peach*
6 - 8 Mint Leaves
Ice
Equipment:
Shot Glass
Cocktail Shaker
Muddler
Cocktail Strainer
Rocks Glass
Instructions:
Add mint leaves to cocktail shaker and muddle until leaves have broken up and release their natural oils.
Add White Peach Shrub + Gin
Add ice and shake for 10 seconds
Remove the cocktail shaker lid and replace with a cocktail strainer
Strain into a rocks glass with fresh ice
Top with Izze Sparkling Peach (sub Sparkling Wine or Sparkling Water)*
Enjoy
* White Peach Ginger Shrub
Ingredients:
6 peaches, pitted, peeled, and quartered
1 C Sugar
1/4 C Ginger, grated
1 C White Balsamic Vinegar
3/4 C Apple Cider Vinegar
Equipment:
1 - 32 oz Manson Jar (or refrigerator safe container)
Measuring Cup
Cheese Cloth/Fine Mesh Strainer
Hand Blender/Potato Masher
Bowl
Instructions:
Add pitted, peeled, and quarter peaches to a bowl and smash with a potato masher. Add sugar, ginger, and 1/4 C Apple Cider Vinegar. Cover and refrigerate for at least 24 hours.
If mixture is extra lumpy, use a hand blender to process
Press peach mixture through a cheesecloth or a fine-mesh strainer into a bowl. Then transfer to a mason jar or the container you'll be storing your shrub in. Discard peach solids.
Add both kinds of vinegar to the peach nectar. Seal and shake vigorously to combine.
Store in the refrigerator for 3 to 5 days, shaking periodically to help dissolve sugar.
Store in the refrigerator for several months
- August -
Inspired by the classic Arnold Palmer (50/50 lemonade and iced tea), we kicked things up a notch for the late summer heatwave. Infusing Whiskey with Earl Grey tea and a few other fun twists, the John Daly Denver was born!
John Daly Denver:
Ingredients:
1 1/2 oz Earl Grey tea-infused Whiskey*
1 1/2 oz Califa Farms Ginger Limeade
1/2 oz Fresh Lemon Juice
1/4 oz FloralLuna Wildflower Syrup
1/4 oz Egg Whites
Ice
Equipment:
Cocktail Shaker
Rocks Glass
Instructions:
Add the first 5 ingredients to the cocktail shaker
Add ice and shake for 10 seconds
Strain into a rocks glass with fresh ice.
Enjoy
* Infused Earl Grey Whiskey
Ingredients:
750 ml Whiskey - we would recommend using something a little more middle of the road in regards to $, the tea flavor really becomes the flavor star.
5 Earl Grey Tea Bags - we used Twinings of London
Equipment:
1 - 32 oz Manson Jar
Instructions:
Pour Whiskey into Mason Jar
Add 5 tea bags, and seal with the lid
Infuse for 24 - 48 hours, shaking periodically
Remove tea bags from mason jar and store