Originally this recipe was sourced by TY KU Sake, it is kind of unique in the use of sake to add a splash of coconut. Definitely a somewhat simple but interesting margarita to make. With that being said, let’s dive in!
Method: shake and strain
Ingredients: 2 oz Ty Ku Sake, 1 oz tequila silver, 1/2 oz Grand Marnier, 1/2 oz agave nectar, 1/2 oz lime juice (fresh)
1. Combine all ingredients into ice filled shaker
2. Shake and strain into glass
3. Garnish and enjoy
If you’re looking for a delicious drink made with tequila look no further. This is a far cry from the frozen artificial margaritas known and loved by so many ( for some reason). The tequila is supported VERY well by the other ingredients. It is definitely Worth a shot.
Method: build and stir
Ingredients: 2 parts reposado tequila, 0.5 parts lime juice, 2 dashes angostura bitters, 3 parts ginger beer.
1. Place 2 to 3 ice cubes in glass
2. Add fresh squeezed lime juice, tequila, ginger beer and bitters
3. Stir and garnish with mint sprigs and lime wheel
I’ve never mentioned it before but I LOVE mead. Partly due to me being a history nerd and partly due to the delicious honey taste. My favorite mead thus far is Lover’s mead, made by Honeymoon Mead and Cider in Bellingham, Washington. This is their trademark mead and is extremely natural and well made. That being said, since it is winter time and all, I’ve decided to shine some light on the Hot Mead Toddy. I first came across this drink on Meadist.com and have since added it to my list of winter time favorites!
Method: Heat and serve
Ingredients as follows: 1 oz rye whiskey, 1 1/2 oz traditional mead, 1 tsp honey, slice of lemon, slice of fresh ginger,1 cup of hot water
- Pour whiskey and mead into mug, clear works quite nice
- Heat the water so that it steams but doesn’t boil
- Add slice of ginger and lemon and let steep for a couple of minutes
The Midori Sour originated in the 1970’s and like many recipes there are different variations. Some call for sour mix but I’m not a huge fan of those, opting instead for fresh lemon to add the famous zing. For those who don’t know, Midori is a honeydew melon flavored liqueur. If you are not a honeydew fan I would suggest you skip this drink. However if you are a melon fan this could be an introduction to an instant favorite! This drink tends to be on the sweeter side but can be adjusted to taste of course. I recommend you experiment with the sugar ratio as the Midori brings its own sweetness to the cocktail already.
Glass: 10 oz rocks
Method: shake and strain
Ingredients: 2 oz Midori, 1 oz lemon juice, sugar syrup (max 1/2 oz), dash of pineapple juice, lemon twist to garnish
- Add all ingredients to ice filled mixing glass
- cap and shake vigorously to create a foamy drink
- strain into ice filled glass
- garnish with lemon twist
- spray oils from lemon peel onto foam for added flavor
I am Pretty sure this drink is named after the 8th James Bond movie, while I’m not 100% sure about this cocktails history I give it a big thumbs up taste wise. From what I understand it originates in Jamaica and is featured at the Half Moon Resort in Montego Bay. However, you don’t have to be in Jamaica to appreciate this delicious cocktail just check out the simple recipe below!
Method: shake and strain
Ingredients: 1 oz Pimento liqueur, 1 and 1/2 oz rum, 3 oz fresh mango juice, splash of coffee liqueur ( adjust to taste)
- Add ingredients to ice filled shaker
- shake until very well chilled
- strain into chilled glass
I’m celebrating the holidays with a delicious warm Scandinavian elixir. Perfect to warm you up during the coldest time of the year as it has done for generations! Personally I live in the Pacific Northwest and find this the be the perfect winter drink. Glögg does take a little preparation however it is 100% worth it in my opinion (really not hard at all). I should note that this recipe is geared towards making multiple servings, with that being said lets dive into the ingredients.
Method: Heat and strain
Ingredients: 2 bottles red wine, 1 1⁄2 bottles Port, 8 oz Vodka, 1⁄2 lb Dried figs sliced,
1⁄2 lb Raisins, 2 Oranges (peeled and juiced), 8 oz Light brown sugar, 2 Star anise pods, 4 Long peppers, 5 Cloves, 7 Cardamom pods, 3 Cinnamon sticks
- Mix all ingredients together in saucepan on medium heat
- Heat to a simmer then take off
- Let stand for 2 hours
- Strain then reheat
- Garnish with raisins and almonds if preffered
Heavily Italian influence is present in this delicious rendition of the classic Negroni. Personally I love limoncello and thus love this cocktail. It is a blend 3 iconic yellow liqueurs and sure to please! The hardest part is gathering the necessary ingredients. As this recipe requires a range of liqueurs, however if you are an at home bartender you will be well stocked for quite some time. If you are a professional bartender this should be no problem to add to your mental recipe book. The yellow negroni was created in January 2017 by Simon Difford at The Cabinet Room, London, England. Now, lets dive in!
Glass: old fashioned
Ingredients: 3/4 oz Barsol Mosto Verde Italia pisco, 3/4 oz Pallini limoncello, 3/4 oz Suze Saveur d’ Autrefois, 3/4 oz Yellow Chartreuse liqueur, 3/4 oz Martini Bianco Vermouth.
- pour into ice filled glass
- stir briefly
- use lemon zest peel to garnish (optional)