2020's A Cocktail A Month

Updated: Mar 25, 2021

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:

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:

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 -

John Daly Denver

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:

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


- July -