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
Rum is the New Champagne Daiquiri
- 1 Â½ oz Caliche Rum
- Â½ oz Simple Syrup
- Â½Â 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!***
Image via Whiskey Blue at W Los Angeles
- 2 oz Old Forester Bourbon
- .25 oz Pomegranate Molasses
- .5 oz Simple Syrup
- .5 oz Fresh Lime Juice
- 1 dash of Angostura Bitters
Pour a splash of Absinthe in a rocks glass and then pour out (in and out repeatedly) and add ice.Â Pour all other ingredients into a shaker into the rocks glasses over ice with the interior of the glasses lined with the Absinthe.Â Garnish with a twist.
No, it’s not just the alcohol making that sentence seem wrong–I think something got lost in translation when it was sent to me. Try this, instead:
Rinse a rocks glass with Absinthe just to coat and discard the rest. Fill the rocks glass with ice. Combine the bourbon, molasses, syrup, lime juice, and bitters in a cocktail shaker over ice and shake vigorously. Strain the cocktail into the waiting rocks glass and garnish with a twist.
Why strain out the ice in the shaker when you’re just pouring the cocktail over ice anyway? Unless you’ve got an ice shortage going on, you always want to use fresh ice for your drinks. The ice that’s in the shaker has been agitated and is already starting to melt. That’s good for a prescribed amount of water mixing into the cocktail, but you don’t want to over-dilute the completed drink, either. The ice cubes in the glass will hold up longer since you’re pouring an already-chilled mix over them.
***This recipe was submitted by a representative of Whiskey Blue at W Los Angeles. I am not affiliate with the establishment, nor was I compensated for this post. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***
Here’s another cocktail idea courtesy of North Hollywood’s Bow & Truss Restaurant and Bar. They propose this as an alternative to eggnog.
Image via Bow & Truss
Again, no measurements given, but we’re dealing with a twist on the classic Pisco Sour, so it’s not hard to figure out.
Lady in the Garden
- 3 oz Pisco
- 3 Basil leaves
- 1 oz Simple Syrup
- 1 oz Orange Juice
- 1 Egg White
- Orange Blossom Water and a small Basil sprig for garnish
In the bottom of a mixing glass, muddle the basil in the pisco just enough to release some of the oils. Add in the orange juice, and the egg white and dry-shake (meaning, use no ice) for about 15 seconds or so. Then add ice to your cocktail shaker and shake again to chill. Strain into a prepared cocktail coupe and top with a few drops of orange blossom water and a pretty basil sprig.
If you’ve never tried Pisco before, it reminds me of tequila–they both have that innate warmth and rich mouth-feel to me.Â While I think it’s a stretch to call this an egg-nog substitute, I certainly wouldn’t turn one down if it were offered to me!
***This “recipe” was provided by a representative of Bow & Truss Restaurant and Bar. I am not affiliated with the establishment nor have I been compensated for the sharing of this recipe or image. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***
This is another one of those “skinny” aka low-calorie (under 200) cocktails. Do with that what you will, I say enjoy one at full strength without the funny business of artificial sweeteners and be happy rather than saving a few calories and sacrificing flavor.
But that’s me.
EFFENÂ® Vodka Toasted White Cranberry
1 Â½ parts EFFENÂ® Salted Caramel Vodka
1 Â¾ parts Ocean Spray White Cranberry Juice
Â¼ part Fresh Lemon Juice
Â¼ part South Beach Zero Calorie Simple Syrup
Garnish: Toasted Coconut Flakes
Method:In a mixing glass, combine all ingredients and shake with ice. Â Strain into a rocks glass over ice. Â Garnish with toastedÂ coconut flakes.
Even though I never fully boarded the salted caramel train, this combination certainly sounds tasty!
***This recipe was submitted by a representative of EFFEN Vodka. I am not affiliated with the brand nor have I received any compensation for sharing this recipe, not even by review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***
Sure, this recipe was actually sent to me for a Halloween promotion, but a good apple cider(ish) drink can carry you through the entire winter season in fine form and I think this one would work well cold, as presented, or sans ice and on the warm side.
Image via Basil Hayden
Basil Haydenâ€™sÂ® Spiced Apple Brew
Created by ThomasÂ Waugh (New York, NY)
- 1 Â½ parts BasilÂ Haydenâ€™sÂ® Bourbon
- 1 Â½ parts cool LapsangÂ Souchong Black Tea
- 1 part Apple Juice
- Â½ part Lemon Juice
- Â½ part Simple Syrup
- 1 dash AngosturaÂ®Â Bitters
- 1 slice of Ginger
- 1 Apple
- 2-3 sprigs of Mint
1.Â MuddleÂ small slice of fresh ginger in a cocktail shaker.
2.Â Add BasilÂ Haydenâ€™sÂ® Bourbon, black tea, apple juice, lemon juice, simple syrup andÂ bitters over ice and shake.
3.Â StrainÂ into a tall highball glass over fresh ice.
4.Â GarnishÂ with a fan of apple slices and mint sprigs.
***This recipe was submitted by a representative of Basil Hayden. I am not affiliated with the brand 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 drunk monkeys, please!***