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 seasonal 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!
- 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.
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 cheese cloth over mouth of mason jar, place mental band back on the jar and strain liquid into 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 pairing knife
Using the back of your pairing 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 it's 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 in to the blender
Puree for 2 minutes
Let stand over night 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
Stain 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 cheese cloth 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