My Tequila Valentine
So here’s what you’re gonna do: 1.5 oz good tequila, mezcal, or other agave-based spirit. .25 oz Campari .25 oz sweet vermouth .25 oz dry vermouth Fresh juice of one blood orange (about 2 oz). Shake over ice and pour into a glass filled with crushed ice or ice cubes. Garnish with citrus peel if you are so inclined. This is a fantastic drink for people who like tequila but don’t like margaritas. (That’s me.) Also, it’s a great way to use winter citrus–any kind of blood orange, regular orange, or tangerine would work well. Would also be fantastic with...
Read MoreMamani Gin & Tonic
1.5 oz gin 2-3 fresh jalapeño slices (or, if you prefer, a milder pepper), seeds removed 2-3 sprigs cilantro or basil 2-3 chunks cucumber 1 chunk celery stalk 4 oz high-quality tonic water (Fever Tree or Q Tonic) 1-2 cherry tomatoes, along with a basil or cilantro leaf, on a pick for garnish Ice Fill a mason jar, Collins glass, or short tumbler with ice. In between the ice cubes, layer in a slice or two of pepper, a sprig of cilantro or basil, and a cherry tomato. In a cocktail shaker, combine the first five ingredients. Use a muddler or wooden spoon to gently crush the vegetables...
Read MoreLavandula Intoxicataea
1 – 1.5 oz Dry Fly Gin, Aviation Gin, or Hendricks’ Gin. (see note) 1 quarter fresh lemon 4 oz DRY Soda, lavender flavor A dash of Scrappy’s Lavender Bitters or Bar Keep Lavender Spice bitters Garnish options: Fresh lavender sprig, Johnny jump-up (viola), pansy, borage blossom, or lemon twist Ice In a tall, skinny Collins glass or a short tumbler filled with ice, pour gin over ice. Squeeze one lemon wedge over ice and drop into glass. Top with Dry Lavender Soda and a dash of Scrappy’s Lavender Bitters. Garnish. Note: 1.5 oz is a serving of gin, but if you’d like to...
Read MoreChampagne Mojito
1 oz white rum .5 oz simple syrup (see note) .5 oz fresh-squeezed lime juice 2-3 sprigs fresh spearmint 3-4 oz sparkling wine (A dry Spanish cava works well. Segura Viudas is an excellent affordable option. Please don’t use Cooks or another rock-bottom cheap brand) Fresh or frozen strawberries, blueberries, or raspberries. Fruit can be left whole, but if the strawberries are large, slice them. Crushed ice Note: To make simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool. Keep refrigerated and use within 1-2 weeks. Don’t buy bottled...
Read MoreLa Vie en Elderflower
Serves 20. 1 750 ml bottle dry rose wine (not sparkling. Example: La Vieille Ferme rose, $8/bottle) 2.5 cups (20 oz) St-Germain elderflower liqueur 30 oz club soda Strawberry slice or raspberry for garnish Ice Mix the rose and St.-Germain in a pitcher—this can be done ahead of time. Fill short tumblers or wine glasses with ice, add 2 oz of the rose/St-Germain mixture to each glass, and top with 1.5 oz club soda. Garnish with strawberry or raspberry. To quickly mix larger or smaller quantities, do: 5 parts wine 4 parts St-Germain 6 parts club soda If serving in a...
Read MoreLost Coast Fizz
1 ¾ oz Hayman’s Old Tom Gin ½ oz Clear Creek blackberry liqueur, or your own homemade berry liqueur ½ oz fresh-squeezed lemon juice, or the juice of about half a lemon ½ oz simple syrup (equal parts sugar and water, heated so the sugar melts) 1-2 oz Lost Coast Brewery Indica IPA, or your favorite locally-brewed IPA. Shake the first four ingredients with ice and strain into an Old-Fashioned glass filled with ice. Top with 1-2 oz beer to taste, and give it a good...
Read MoreSummer Peach Old-Fashioned
1.5 oz bourbon .5 oz thyme or tarragon simple syrup (see note) Half of a fresh peach (optional upgrade: Grill the peach first!) Angostura bitters Thyme or tarragon sprig for garnish Note: Make simple syrup by heating equal parts sugar and water until the sugar melts. Add herbs and allow to steep for one hour, then strain. Combine the first three ingredients in a cocktail shaker, and muddle the peach to release the juice. Shake well over ice, then strain into a short tumbler filled with ice. Add a dash of bitters and garnish with herbs.
Read MoreClassic Mint Julep
2 oz bourbon (I like Maker’s Mark) 3-4 tablespoons superfine sugar (see note) Generous handful of fresh spearmint Crushed ice Into a silver julep cup, mason jar, or highball glass, press 2 tablespoons of sugar with a small amount of water to create a paste. Add a layer of fresh mint leaves and crush gently. Top it with a layer of crushed ice. Sprinkle sugar and another layer of mint leaves, then top with another layer of crushed ice. Continue until the glass is full, then pour in bourbon. Note: Superfine sugar dissolves quickly, but regular sugar is fine too. Don’t use...
Read MoreGrapefruit-Thyme Cooler
1.5 oz gin 1.5 oz fresh grapefruit juice ¼ fresh lime .5 oz thyme simple syrup (see note) Club soda Thyme sprig for garnish Note: Make thyme simple syrup by combining equal parts sugar and water, heating until sugar melts, then adding fresh thyme leaves and allowing to steep for 1 hour. Combine all ingredients except club soda and garnish in a cocktail shaker. Shake over ice and strain into a tall, skinny Collins glass, a short tumbler, or a Mason jar filled with ice. Top with club soda and garnish with thyme sprig.
Read MoreThe Herbarium
1.5 oz Hendrick’s Gin .5 oz St-Germain elderflower liqueur 3-4 chunks lemon cucumber or regular cucumber 2-3 sprigs basil ¼ lemon Club soda Borage blossom or basil leaf for garnish Squeeze lemon into cocktail shaker and combine all ingredients except the club soda. Muddle cucumber and basil, then add ice, shake, and strain into a tall, skinny Collins glass filled with ice. Top with club soda and add garnish. Like...
Read MoreBooks by Amy Stewart
The Drunken Botanist
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