+ Some REcipes to try at home
Blackberry Spritzer
Makes one cocktail
2 oz. blackberry liqueur
2 oz. Raspberry Lambic
Pour blackberry liqueur over ice, fill with Raspberry Lambic.
Jim Dandy
Makes one cocktail
2 oz Grand Mariner
2 oz apple brandy
Mix in a rocks glass. Add ice and enjoy!
Italian Lemonade
Makes one cocktail
3 oz. Baltimore Bend Sweet Beginnings
2 oz. lemoncello
1 oz. grappa
Put all ingredients in a cocktail mixer and mix thoroughly. Pour over ice in a Collins glass. Garnish with a slice of lemon and a sprig of mint.
Alexis' Bordeaux Sour
Makes one cocktail
1.5 oz. rye whisky
1.5 oz. simple syrup
3 tsp. pluot preserve mixer
Put all ingredients in a cocktail shaker. Shake thoroughly. Serve over ice in a rocks glass.
Farm Fashioned
Makes one cocktail
1 oz. lemon juice
1 tbsp. maple syrup
2 maraschino cherries; more for garnish
2 oz. Ray County Rye Whisky
1 oz. Lillet Rouge
1 egg white (optional)
5 dashes of orange bitters
1 oz. seltzer
Muddle lemon juice, maple syrup, and cherries in a cocktail shaker. Add whisky, Lillet Rouge, egg white (for extra froth), bitters, and ice; shake vigorously and strain into an old fashioned glass filled with ice. Top with seltzer and garnish with cherries. Courtesy of New York's Lafayette Restaurant.
Makes one cocktail
1 oz. lemon juice
1 tbsp. maple syrup
2 maraschino cherries; more for garnish
2 oz. Ray County Rye Whisky
1 oz. Lillet Rouge
1 egg white (optional)
5 dashes of orange bitters
1 oz. seltzer
Muddle lemon juice, maple syrup, and cherries in a cocktail shaker. Add whisky, Lillet Rouge, egg white (for extra froth), bitters, and ice; shake vigorously and strain into an old fashioned glass filled with ice. Top with seltzer and garnish with cherries. Courtesy of New York's Lafayette Restaurant.
The Ladykiller
Makes one cocktail
2 oz. simple syrup
2 springs fresh rosemary
4 oz. whisky
2 oz. fresh lemon juice
2 tsp. orange marmalade
1 tbsp. maple syrup
1 tbsp. fresh orange juice
1 egg white (optional
Boil simple syrup and 1 sprig rosemary in a small saucepan; cool. Discard rosemary; transfer syrup to a cocktail shaker with whisky, lemon juice, and marmalade. Add ice, shake until chilled, and strain into a highball glass filled with ice. Add maple syrup, orange juice, and egg while (optional for more foam) to shaker; shake until frothy. Spoon froth over top of cocktail; garnish with remaining rosemary sprig. Inspired by Mariena Mercer at the Chandelier Bar in the Cosmopolitan.
Peanut Butter Grappa Milkshake
Makes one 12oz. shake
2 oz. Grappa
1/2 oz. maple syrup
1/4 cup crunchy peanut butter
1 cup vanilla ice cream
1/4 cup milk
Mix maple syrup, peanut butter, ice cream and milk in blender until frothy. Add grappa and pulse four times. Pour into tall glass and enjoy!
Strawberry Rhubarb Mash-Up
Makes one drink
3 lemon wedges
4 mint leaves
1 oz. rhubarb simple syrup
2 oz. apple brandy
2 strawberries, washed & hulled
1 sprig of mint for garnish
1 strawberry for garnish
Muddle the lemon, mint, strawberries and rhubarb simple syrup (below) in the bottom of a mixing glass. Add ice and apple brandy. Shake and strain into a highball glass filled with ice. Garnish with a sprig of mint and a strawberry.
Rhubarb Simple Syrup
Makes four cups
4 rhubarb stalks 1/2 vanilla bean
4 cups water 4 cups sugar
Wash rhubarb, trim the ends and cut into 1/2" pieces. Place the fruit and sugar in a 4-quart pan and cover with 4 cups of water. Scrape the seeds of the vanilla bean into the water. Bring to a boils, then reduce heat to a low simmer. Cover and cook for 20 minutes, stirring occasionally. Remove from heat. Pour syrup into a bowl and cool in an ice water bath. Strain through a fine-mesh strainer.
Makes four cups
4 rhubarb stalks 1/2 vanilla bean
4 cups water 4 cups sugar
Wash rhubarb, trim the ends and cut into 1/2" pieces. Place the fruit and sugar in a 4-quart pan and cover with 4 cups of water. Scrape the seeds of the vanilla bean into the water. Bring to a boils, then reduce heat to a low simmer. Cover and cook for 20 minutes, stirring occasionally. Remove from heat. Pour syrup into a bowl and cool in an ice water bath. Strain through a fine-mesh strainer.