lemon juice

Cocktail Advent 30: Rum is the New Champagne Daiquiri

Sips

Well, maybe that’s overstating things a touch, but I am awfully fond of rum, so we’ll let that go!

Image via Caliche Rum

Image via Caliche Rum

Rum is the New Champagne Daiquiri

  • 1 ½ oz Caliche Rum
  • ½ oz Simple Syrup
  • ½  oz fresh squeezed lemon juice
  • Top with Brut Champagne (or Dry Sparkling Wine)

Shake first three ingredients in a cocktail shaker with ice. Strain into a flute glass, top with brut Champagne and garnish with a lemon twist.

***This recipe was submitted by a representative of Caliche Rum. I am not affiliated with the brand nor have I received any compensation for this post, not even review samples. As always, we encourage responsible refreshment and the use of a Designated Driver. No drunken monkeys, please!***

Cocktail Advent 27: Holiday Spice

Sips

Continuing our calendar of libations through to the end of the month, here’s one good for sipping along with friends in front of the fire or pairing with all those yummy leftovers.

Image via Basil Hayden

Image via Basil Hayden

Basil Hayden’s® Holiday Spice
(by Joaquín Simó)

INGREDIENTS:

  • 2 parts Basil Hayden’s® Bourbon
  • 3/4 parts Fresh Lemon Juice
  • 1/2 part Maple Syrup
  • 1/4 part Amaretto
  • 3 dashes Angostura® bitters

PREPARATION

  1. Combine Basil Hayden¹s®, lemon juice, maple syrup, Amaretto and bitters in a mixing tin with ice and shake vigorously.
  2. Strain into a rocks glass over fresh ice.
  3. Grate a cinnamon stick over the top as garnish

 

 ***This recipe was submitted by a representative of Basil Hayden®. I am not affiliated with this brand nor was I compensated for this post, not even with review samples. As always, we support responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 25: Cranberry Winter Solstice

Sips

Merry Christmas!

If you’ve got leftover cranberry sauce from today’s dinner, here’s a saucy (oh, yes I did!) way to use it up (unless you’ve got cranberry puree on hand for some other reason).

Cranberry Winter Solstice
Source: Manny Hinojosa

  • • 1 1/2 oz. Grey Goose La Poire Vodka
  • • 1 1/2 oz. The Perfect Purée Cranberry Puree, thawed
  • • 1 oz. fresh lemon juice
  • • 1/2 oz. agave nectar
  • • Ginger beer (to top)
  • • 3 drops sesame chili oil
  • • Lemon wheel (for garnish)

Method:

In a cocktail shaker combine all ingredients with ice except ginger beer and sesame chili oil. Shake and serve over the rocks in a Collins glass. Top with ginger beer and 3 drops of sesame oil. Garnish with lemon wheel.

The sesame chili oil has me doing a head-tilt, but I’m all for the sweet and spicy combo in theory. If you try this, do let us know how it went?

***This recipe was submitted by a representative of The Perfect Puree. I am not affiliated with the company nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 24: Santa’s Surprise

Sips

Milk and cookies are so last year. Why not leave Santa something a little more special this year (but make sure he’s got the sleigh on auto-pilot first!).

Image via Flor de Cana

Image via Flor de Cana

Santa’s Surprise

  • 1.5 oz Flor de Caña 7 Year Rum
  • 0.5 oz Lemon Juice
  • 0.5 oz Cranberry Juice
  • 0.75 oz Vanilla Syrup
  • 2 Dashes Orange Bitters

Combine all ingredients in a shaker with ice. Strain into a martini glass and garnish with a lemon, strawberry, and sprig of mint.

Ho ho ho, Merry Christmas!

***This recipe was submitted by a representative of Flor de Caña. I am not affiliated with the company nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 22: Cali Midnight

Sips

As dark as a long winter’s night, this stunner would probably work slightly warmed, too!

Image via Caliche Rum

Image via Caliche Rum

Cali Midnight

  • 1 1/2 oz Caliche Rum
  • 3/4 oz Port Wine
  • 1/2 oz Fresh Lemon Juice
  • 1/2 oz Triple Sec
  • Cinnamon stick for garnish

 

Only, do yourself a favor and buy a bottle of Cointreau instead of using Triple Sec. Your taste buds will thank you!

I’d say (since they didn’t) stir this up. Either increase it to pitcher proportions over ice or put it in a slow-cooker on low or warm and serve as mulled wine.

***This recipe was submitted by a representative of Caliche Rum. I am not affiliated with the brand nor have I received any compensation for this post, not even review samples. As always, we encourage responsible refreshment and the use of a Designated Driver. No drunken monkeys, please!***