Tis the season… to drink! And to do other things too, of course. But today I want to talk about drinking. I love a festive holiday-flavored beverage, especially when it’s nice and boozy. So when Eureka sent me their recipe for a gingerbread old fashioned, I was super into it. Now I can pretend I’m Don Draper and Santa Claus, all at once! (Sorry, is that really creepy? Probably.)
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We’re nearing the end of winter, but there are still more cozy cocktails to be sipped! Before the spring sun comes back, snuggle up to an inspired s’mores-ish cocktail, made with sweet potato (yes, sweet potato!) shrub. This recipe comes from Whisler’s, one of Austin’s favorite craft cocktail bars. (And one of my personal favorite places to grab a drink and some spicy Thai food!)
1.5 oz Butter-Infused Flor de Cana 7yr
.5 oz Milletti Amaro
1 oz Sweet Potato Shrub
2 dashes of Fee Bros Black Walnut bitters & 1 dash of Bitter Truth Jerry Thomas bitters
Shake and strain over ice in an old-fashioned glass. Garnish with toasted marshmallow.
Let’s be real, even though we always resolve to drink less in the new year, it doesn’t often happen. So this year, I’m resolving to drink better – quality over quantity, that kind of thing. My friends at Austin’s Mettle have the perfect cocktail to kick off this goal. The Blackberry Resolution is made with all sorts of deliciousness – gin, citrus, blackberry, and yes, my very favorite: champagne.
Bartender Brice Davis says, “I wanted to make a drink that made every man feel comfortable about drinking gin and bubbles.” That’s all well and good (and some guys I know are weird about drinking champagne, which is ridiculous because champagne is the best thing ever), but I think this cocktail is perfect for any human’s celebration, no matter their gender.
Happy 2015!
This cocktail hails from Mettle, one of my favorite spots here in Austin. I just love a Vesper in the wintertime (and champagne literally any time), so Mettle’s twist on this is something special. They were kind enough to share their recipe with me so I could share it with all of you.
A few words on the drink from bartender and creator, Mike McMillan: “It’s an ode to the classic Vesper. Also known as the Eversong, which is the sixth of the seven canonical hours, this reminded me of the hour before midnight drawing near.”
The Eversong
.5 oz. NOLET’S Silver Dry Gin
.5 oz. Ketel One Vodka
.25 oz. Kina L’Avion d’Or
Top with Moet Imperial Reserve Cuvee
Shake all ingredients (excluding the Champagne) together in a cocktail shaker, strain into a martini glass. Top up with Cuvee. Garnish with a lemon twist.
In honor of the fact that I finally started to watch Game of Thrones this month (Up to season 3 holla! Better late than never, right?) and my boyfriend and I are kinda addicted, here’s a very royal cocktail from Crown Royal. It uses Crown XO, their reserve-quality whiskey which is suuuuper smooooth. This goes down way too easy. Just like some of the characters on Game of Thrones. Ha ha.
1 oz Crown Royal XO
.75 oz sweet vermouth
.235 oz maraschino liqueur
.25 oz herbal liqueur (Benedectine)
Combine in a mixing glass. Stir all ingredients with ice and strain into cocktail glass. Garnish with lemon twist.
Okay, so we’re already past Fat Tuesday, but let’s be real. You didn’t give up alcohol for Lent and you loooove a sweet, sweet iced coffee. So why not combine all of these facts (Fat Tuesday happened + still drinking + coffee is great) into one glorious cocktail?
Pinnacle Vodka recently released a King Cake flavored vodka that I guarantee is perfect any time of the year, Mardi Gras or not. They shared this recipe with us, and I’m gonna say it just might replace my morning Starbucks run… so maybe my Lenten resolution is to drink yet more alcohol? I’m sure that’s what they had in mind with the whole Lent thing, right?
1 part Pinnacle® King Cake Vodka
1 part Kamora Coffee Liqueur
2 parts Cream
Shake all ingredients with ice. Pour into double Old Fashioned glass.
This way you can be Don Draper and have your holiday spices, too. This Autumn Old Fashioned includes a homemade syrup of orange, cloves, and all-spice, mixed up with bitter and — for an extra warming kick — a little tequila.
First, make the Spiced Orange Syrup:
Zest of 1 Orange
10 to 12 Whole Cloves
1 heaping tablespoon Whole Allspice
3/4 cup Water
1 1/2 cup Cane Sugar
Place all ingredients in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Strain. Discard zest and spices. Refrigerate syrup.
Now for the cocktail.
2 ounces Camarena Reposado Tequila
1/4 ounce Spiced Orange Syrup *
2 dashes Classic Bitters
Combine liquids in rocks glass over fresh ice. Stir. Garnish with orange twist.