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!
- 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:
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
Add Pumpkin Spiced Syrup & Whiskey to the coffee mug, stir to combine
Top with Whipped Cream
* Pumpkin Spiced Syrup
3/4 C Water
3/4 C Brown Sugar
1/4 C Plain Pumpkin Puree
1 Tablespoon Pumpkin Pie Spice
Refrigerator Safe Storage Container
Add all 4 ingredients to a sauce pan 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!
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
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)*
* White Peach Ginger Shrub
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
1 - 32 oz Manson Jar (or refrigerator safe container)
Cheese Cloth/Fine Mesh Strainer
Hand Blender/Potato Masher
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:
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
Add the first 5 ingredients to the cocktail shaker
Add ice and shake for 10 seconds
Strain into a rocks glass with fresh ice.
* Infused Earl Grey Whiskey
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
1 - 32 oz Manson Jar
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
- July -
Inspired by Summer and the longing for a tropical getaway the cocktail, Island Dreaming was born!
1/2 oz FloralLuna Wildflower Syrup
1/4 oz Disaronno
Sparkling Water to top
Add first 4 ingredients to the cocktail shaker
Add ice and shake for 10 seconds
Strain into a Collins glass with fresh ice.
Top with sparkling water
- June -
Inspired by warm weather, frozen fruit pops, and the upcoming Father's Day weekend. We're enjoying this refreshing low-ABV play on words cocktail. Of course, if you'd like to kick things up, you can add a float of your favorite spirit.
Pint -O- Pop:
1 teaspoon Ginger Juice - we used The Ginger People
1/2 teaspoon FloraLuna Wildflower Syrup
1/2 Lime, juiced
3 - 4 mint tips
Frozen Lime Fruit Bar - we used Outshine
In a pint glass, add mint tips and muddle
Add ginger juice, lime juice, and wildflower syrup
Swirl to combine
Add Ginger Beer, leaving at least 2 inches of room
Add frozen lime fruit bar
If desired, add a 1 1/2 oz float of Dark Rum or favorite Distilled Spirit
- May -
Inspired by the milk at the bottom of the cereal bowl. We were curious to find out if we could in fact infuse the essence of cereal into a distilled spirit and the answer was YES! And so, Cinnamon Toasted was shaken up and served!
3 oz Cereal Spirit*
1 oz Vanilla Heavy Cream*
1/2 oz Maple Syrup
Make Cereal Spirit - See recipe below
Make Vanilla Heavy Cream - See recipe below
Add all ingredients to a cocktail shaker
Shake for 10 seconds
Strain into rocks glass with fresh ice
* Cereal Spirit
750 ml Vodka - we used Hanson of Sonoma Vodka
2/3 C Whiskey
1/4 C Brandy
1 box Cereal - we used Cinnamon Toast Crunch
2 - 32 oz Manson Jar
Between the two mason jars, split ingredients equally.
Infuse for 48 hours, shaking periodically
Place cheesecloth over mouth of the mason jar, place mental band back on the jar and strain liquid into a resealable container.
* Vanilla Heavy Cream
16 oz Heavy Whipping Cream
1 whole Vanilla Bean
1 teaspoon Powdered Sugar
1 - 16 oz Manson Jar
Split vanilla bean in half with a pairing knife
Using the back of your paring knife, scrape each half of the vanilla bean to extract seeds
Add heavy whipping cream, vanilla bean seeds, and split vanilla bean to the 16 oz mason jar
Add powdered sugar
Seal and shake to mix
Keep refrigerated for up to two weeks
- April -
Inspired by a sunny Sunday afternoon, Easter dinner prep, leftover poached pear syrup, and a wine delivery (practicing that responsible social distancing!) the Jolly Bunny was born. Don't be fooled by its appearance, while light and refreshing, this spritz packs a punch!
3/4 C Dry White Wine, we used Giusti Vermentino
1/2 oz Russell Henry Dark Gin
2 oz - Poached Pear Syrup (OR a simple syrup)
Sparkling Water to top
8 oz Measuring Cup
Add the first three ingredients into the goblet
Top with Sparkling Water
Garnish with Lemon Peel
- March -
St. Patrick's Day is the inspiration behind this month's cocktail. A family friend's recipe, this Irish Cream cocktail features simple ingredients, is easy to make, and is a crowd-pleaser... or maybe you want to drink it all yourself during these times of social distancing. Either way, we hope you enjoy - Sláinte!
1 - 14 oz Can Sweetened Condensed Milk
2 T - Chocolate Syrup (we use Torani Dark Chocolate Sauce)
2 t - Honey
6 - Eggs
8 - Ice Cubes
16 oz Measuring Cup
Add all the ingredients into the blender
Puree for 2 minutes
Let stand overnight in the refrigerator
Serve up or with ice & enjoy!
- February -
Inspired by the beautifully crafted spirits at the Wine Country Distillery Festival and jewel red berries, we jumped on the Valentine's Day cocktail train.
Pairing freshly juiced berries and London Dry Gin from Russell Henry, 'Ello Love was born. A perfectly refreshing match for these unseasonably warm days!
1 1/2 oz - Russel Henry Dark Gin
2 - 2 1/2 oz - Fresh Strawberry & Raspberry Juice*
2 t - Honey Clove Syrup*
1 t - Egg Whites
4 - 5 - Ice Cubes
Shot Glass (with measurements if needed)
8 oz glass
Juice or blend berries - See recipe below
Make Honey syrup - See recipe below
In your 8 oz glass, place 2 - 3 ice cubes, set aside
In a cocktail shaker add all the remaining ingredients
Shake and then shake a little more
Strain into 8 oz glass
With a small spoon use the berry foam to make a heart
* Fresh Strawberry & Raspberry Juice
6 oz container - Fresh Raspberries
2 pounds - Fresh Strawberries
Juicer or Blender
Gravy Separator - We used OXO
Cheese Cloth (if blending)
Juice or blend berries
Pour juice into gravy separator (If blending, pour through cheesecloth to catch seeds and other fruit pulp)
Reserve berry foam
* Honey Clove Syrup
2 T - Honey
2 T - Hot Water
1/4 t - Ground Glove
T - Tablespoon
t - Teaspoon
Combine all three ingredients in a small bowl
- January -
Inspired by a recent trip to Lake Tahoe to ring in the New Year, we took advantage of the fresh snow! Making a delicious adult snow cone, The Irish Snowball. Just think Irish Car Bomb poured over a slushy... you want one, we promise!
No snow where you are? Not a problem, break out your kids snow cone machine and have at it.
The Irish Snowball Recipe*:
6 - 7 oz of 1 Can of Guinness Draft Stout (14.9 oz can)
3 oz Bailey's Irish Cream
3 oz Jameson Irish Whiskey
12 oz glass
Snow Cone Machine, here's one from our childhood
Fill your glass with snow or shaved ice, forming a dome
Poke several holes on top of the dome, allowing the alcohol to soak through the snow
Pour each alcohol (separately), across 1/3 of dome. Giving it a striped effect.
Serve with a spoon and a straw!
*Glass size and portions can be adjusted to fit your desired flavor
Cheers - Poppy & Vine