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Blog

Cranberry Mule
Ingredients:
Sugared Cranberries (for garnishing)
12 oz. fresh cranberries
½ cup simple syrup
½ cup granulated sugar
Cranberry Mule
2 oz. unsweetened cranberry juice (do NOT use cranberry cocktail)
3 oz. ginger beer
1 ½ oz. spiced rum
1 oz. simple syrup
ice, for serving
Instructions:
Make the Sugared Cranberries
1. Line a baking sheet with aluminum foil. Place a wire cooling rack on top of the lined baking sheet, and set aside.
2. In a large bowl, measure in the simple syrup.
3. Toss the cranberries in the simple syrup, removing them with a slotted spoon, then place on the wire cooling rack.
4. Refrigerate for 30 minutes, or until the berries are sticky.
5. When the berries are sticky, measure the sugar into a large bowl.
6. Toss the cranberries in the sugar until coated, then transfer back to the wire cooling rack.
7. Coat all the cranberries, then refrigerate for an additional hour before using.
Make the Cranberry Mules
1. Place a handful of ice in a copper mug.
2. Combine the cranberry juice, ginger beer, rum and simple syrup in a cocktail shaker.
3. Shake until combined, then pour over ice.
4. Serve with sugared cranberries as garnish, and enjoy immediately.
02/08/18
Pomegranate Rosemary Spritzer
Ingredients:
1 bottle prosecco
2 ounces peach schnapps
4 tsps. fresh squeezed lemon juice
4 ounces pomegranate juice
1 small bottle mango flavored soda water
6-8 sprigs rosemary
1 fresh pomegranate
½ cup sugar
1 cup water
Instructions:
1. Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
2. Add sugar to boiling water and stir until sugar dissolves.
3. Remove from heat, strain rosemary leaves and set to cool.
4. Clean and de-seed pomegranate. Set seeds aside.
5. Pour prosecco evenly into 4 cocktail glasses.
6. Add ½ ounces of peach schnapps, ½ ounces rosemary simple syrup, 1 tsp. lemon juice, 1 ounce pomegranate juice and a splash of mango soda water to each glass and stir.
7. Add 1 tbsp. of pomegranate seeds to each glass.
8. Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.
01/16/18
Spiked Gingerbread Latte
Ingredients:
2 oz cognac
6 oz coffee
1.5 oz gingerbread syrup
1 oz Bailey’s
whipped cream
sea salt (optional)
Instructions:
1. In a glass mug, add the Cognac and gingerbread syrup. Stir to combine.
2. Pour the coffee into the mug and top with Baileys Irish Cream. Stir gently.
3. Top with ginger-cinnamon spiced whipped cream and sea salt. Sip merrily.
12/08/17