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    • Nov 30, 2021
    • 6 min read

A Cocktail A Month - 2021 Edition

Updated: Mar 3, 2022

A Cocktail A Month continues, 2021 Edition! Like last year, these monthly cocktails will be inspired by the world around us. Featuring seasonal and local ingredients whenever possible and created with the inspiration found around every corner.


Follow along for another fun year-long cocktail journey!


- November -

Celebrating the last few hours of November with our cocktail of the month, Ruby Delight. Featuring Tuti's Gin from Hanalei Spirits and homemade pomegranate ginger molasses, this month's cocktail is full of fall flavors. Shaken and served over a sphere from Abstract Ice, its looks are just as much fun as the flavors in the glass. For the full recipe visit the link below.


Ruby Delight:

Ingredients:

  • 1 1/2 oz Hanalei Spirits Tuti's Gin

  • 1 1/2 oz Pomegranate Juice

  • 1/2 oz Lime Juice

  • 1/2 oz Pomegranate Ginger Molasses*

  • 1/2 oz egg whites

  • Ice for cocktail shaker

  • Abstract Ice Sphere for coup

Equipment:

  • Shot Glass

  • Cocktail Shaker

  • Coup Cup

Instructions:

  • Add ice to the cocktail shaker

  • Add all 5 ingredients to the cocktail shaker and shake, shake, shake

  • Add Abstract Ice Sphere to coup and strain the cocktail into the prepared glass

  • Serve and Enjoy!

* Pomegranate Ginger Molasses

Ingredients:

  • 2 cups pomegranate juice

  • 2 cups sugar

  • 2 - 3 chunks peeled ginger

Equipment:

  • Sauce Pan

  • 16 oz Mason Jar

Instructions:

  • Add juice and water to saucepan

  • simmer of medium-low heat and reduce mixture by half

  • Remove from heat, add ginger, and steep until desired flavor is achieved

  • Remove ginger from molasses

  • Cool to room temperature and store in mason jar or refrigerator safe container

  • Store in refrigerator - before use bring out and let come to room temperature for ease of pouring

- October -

Harvest is in full swing here in Northern California. The leaves are a beautiful rust orange and fiery red. The rain has rolled in with cold, crisp nights, and the smell of wood burning fires dot the air. Baking spices start to permeate the everyday palate with fall flavors like baked apples... which leads us to our inspiration for October's cocktail of the month "Spiked to the Core".


Spiked to the Core:

Ingredients:

Equipment:

  • Shot Glass

  • Cocktail Shaker

  • Highball Glass

Instructions:

  • Add ice to the cocktail shaker

  • Add all 4 ingredients to the cocktail shaker and shake, shake, shake

  • Add fresh ice to Highball glass and strain the cocktail into the prepared glass

  • Serve and Enjoy!

* Chai Infused Whiskey

Ingredients:

  • Whiskey

  • Chai Tea Bags (2-3)

Equipment:

  • 8 oz Mason Jar

Instructions:

  • Add 8 oz of Whiskey or Vodka to Mason Jar

  • Remove tea bag sachet and add two to the mason jar

  • Let infuse for 3 - 4 hours. Remove and discard the tea bags.

  • If additional flavor is required, add new tea bag and infuse for additional 1 - 2 hours.

  • Store with other Distilled Spirits


September -

Inspired by a tour of Hanalei Spirits during our founder's honeymoon to the island of Kauai, this month's cocktail, Hawaiian Brunch, features a unique spirit, likely found in no other place in the world, Lilikoicello! Like limoncello, the bright, fruity, tropical, sweet liquor is delicious over ice, as well as a perfect accent to a variety of cocktails, including this twist on the brunch favorite, a Mimosa.


Hawaiian Brunch:

Ingredients:

Equipment:

  • Shot Glass

  • Wine Glass or Champagne Flute

  • Bar Spoon

Instructions:

  • Add juice and Lilikoicello to glass

  • Top with champagne

  • Add ice if desired

  • Serve and Enjoy!


- August -

Inspired by our founder's honeymoon to the island of Kauai and a family favorite cocktail when visiting the Hawaiian Islands, The Hula Hula Girl was born. It's a refreshing, sweet retreat in a glass as you plan your next tropical escape.


The Hula Hula Girl:

Ingredients:

Equipment:

  • Shot Glass

  • Rocks Glass

  • Bar Spoon

Instructions:

  • In your glass add silver rum and POG Juice

  • Stir

  • Add ice

  • Top with Ola Hard Seltzer, Lemongrass

  • Float Gold/Dark Rum

  • Garnish with a slice of Star Fruit and serve!


- July -

Salt Point Sipper

A featured cocktail at the upcoming nuptials of our founder, and appropriately named 'Salt Point Sipper', where her fiance popped the question, July's cocktail of the month is a perfect tart, refreshing, summertime cocktail. Featuring small batch Rye Vodka from Spirit Works and a Summer simple syrup from Flora Luna Apothecary that bursts with flavor.


Salt Point Sipper:

Ingredients:

Equipment:

  • Shot Glass

  • Teaspoon

  • Highball Glass

  • Bar Spoon

Instructions:

  • In your glass add lemon juice, vodka, simple syrup, and ginger juice

  • Stir

  • Add ice

  • Top with Ginger Ale, about 3 oz

  • Garnish with a slice of lemon and serve!


- June -

Peach Old Fashioned

In celebration of National Bourbon Day and early summer stone fruit, June's cocktail of the month is a Peach Old Fashioned. With three simple ingredients, it's an easy cocktail to wind down with after a long day!


Peach Old Fashioned:

Ingredients:

Equipment:

  • Rocks Glass

  • Shot Glass

  • Bar Spoon

Instructions:

  • Add Bourbon, Peach juice, and bitters to your rocks glass

  • Stir

  • Add Ice

  • Serve!

- May -

Strawberry Fields

Fresh strawberries are the inspiration behind May's cocktail of the month! Featuring fresh strawberry granita topped with Roederer Estate Brut Sparkling Wine and St. Germain, this Sprig time cocktail is the perfect afternoon sipper.


Strawberry Fields:

Ingredients:

Equipment:

  • Shot glass

  • Measuring Cup

  • Rocks Glass

Instructions:

  • In your rocks glass, add 1 cup of Strawberry Granita

  • Pour 4 oz of Sparkling Wine over Granita

  • Top with 1/2 oz of St. Germain

  • Enjoy!

* Strawberry Granita

Ingredients:

  • 3 containers of strawberries

  • Juice of 1 orange

  • 1 Cups Water

  • 1/2 Cup Sugar

Equipment:

  • Blender

  • Cutting Board

  • Measuring Cup

  • Knife

  • Strainer

  • Deep Sided Baking Dish

  • Freezer

  • Fork

Instructions:

  • Wash and dry strawberries, remove tops and place in a blender

  • Add the juice of one orange to the blender

  • Blender until smooth

  • Pour strawberry mixture through a strainer and into a baking dish (it is thick and will take a little while).

  • Add water and sugar to the strawberry mixture, mix well and place in the freezer uncovered.

  • Let freeze for 30 - 45 minutes, mixture should barely begin to freeze around the edges and still be slushy in the center.

  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.

  • Scoop and serve!

- April -


Rocks cocktail glass with spice rim filled with bourbon cocktail, next to Redwood Empire Pipe Dream Bourbon Bottle with red and white label.
Redwood Dreams

We partnered with Redwood Empire Whiskey to celebrate Earth Month and their incredible giveaway... a 3-night all-expenses paid luxury glamping experience here in NorCal’s majestic redwoods!


In addition to featuring Pipe Dream Bourbon from Redwood Empire Whiskey, April's cocktail of the month was inspired by the Tastemaker Club, Winter edition from FloraLuna Apothecary. A great quarterly kit sent directly to your home filled with award-winning bitters and syrups as well as a unique infusion kit for crafting your own botanical infused spirit, liqueur, or non-alcoholic cordial or tea.


Redwood Dreams:

Ingredients:

Equipment:

  • Shot glass

  • Cocktail Shaker