Alcohol

#Priorities

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Frose

Cover strawberries with sugar and let sit for ~10min (1 min. works too if you’re thirsty)

Add all ingredients to blender and blend until smooth

If not frozen enough, you can add ice and then hydrate while you drink

Red Sangria

Mix all liquid ingredients at let sit for 4-24 hours

Add cut fruit before serving

(Note: Can soak apples in sangria, if desired… you do you)

Rumchata Milkshakes

Basically this recipe plus more rum and some freezing and blending

Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Drain most of the water but leave enough with the rice to let a blender turn the rice into a paste. Add the cinnamon and blend well.

Pour the rest of the water in the blender and let stand for 2 hrs, briefly blending every 30 minutes.

Strain the rice water through a fine sieve into a pitcher. Stir in the milk, condensed milk, and vanilla.

Then either:

A) Refridgerate for 2+ hours and serve over ice. Mix in rum to taste. (will last about 4-5 days in fridge without giving you food poisoning. Probably.)

OR

B) Pour horchata into ziplock and freeze. Place frozen horchata in blender with rum and blend into milkshake.

Ez and Julianne Make Magic (aka, the Eddie Murphy)

This is our recreation of the Stone Wall from a Mezcal bar in NY

To make Habenero cider, cut habeneros into rings and simmer in apple cider at a ratio of 2 peppers to 64oz of cider. Keep at a simmer for 10 minutes then remove from heat and strain out peppers. Let cool before mixing into drink.

Mix all ingredients in a cocktail mixing glass with ice.

Stir and strain into mule mugs over ice. Garnish with pomegranate seeds and a thin slice of granny smith apple.

The Michael Bublé

Elizabeth drank 3 or 4 of these at a Jazz bar in San Antonio and woke up chipper. They’re magical!

To make blackberry gastrique, begin a simple syrup with 1 cup sugar to 1/4 cup water. Let simmer until sugar dissolves and solution begins to color. Add 1 cup red wine vinegar and let solution simmer for ~5minutes or until reduced by half. Add 2 cups blackberries and simmer for another 10 minutes. Strain through fine sieve and refridgerate or freeze.

In cocktail shaker, muddle 1-2 slices of cucumber. Add ice and all other ingredients except soda. Shake well.

Strain into highball glasses filled with ice. Top with soda and garnish with cucumber slice.

Thanksgiving Gin Punch

Infuse gin with tea for at least 45 min.

Juice lemons to have approximately 1cup of lemon juice.

Mix all ingredients except club soda in a punch bowl. Gradually add soda to taste. Garnish with star anise, cinnamon sticks, and cranberries.

Rosemary, Baby!

Excellent way to celebrate Kentucky’s Bourbon Fest! Basically just this recipe

Infuse Aperol with rosemary for at least 3 hours.

Mix together the equal parts honey and warm water and stir until honey is dissolved.

In a large punch bowl, combine honey syrup, aperol, and bourbon. Top with sparkling wine and seltzer.

Garnish with grapefruit and rosemary sprigs.

Blueberry Thyme Gin Smash

Combine berries, thyme, sugar, and water in a small saucepan over medium-high heat. Cook until berries burst open and have become very soft. Place a mesh strainer over a small bowl and push the berry mixture through to get out large chunks of skins and stems. Place berry puree in a small bowl or jar. Cover and refrigerate until ready to use.

To make the cocktails, fill glass with ice. Add 2tbsp blueberry-thyme syrup, gin, elderflower liquor, and top with club soda. Gently stir to combine. Garnish with slice of lemon, fresh berries, and a sprig of thyme or mint.

Immitation Kookaburra

Inspired by delicious Bali beverages from Potato Head Beach Club. Cocktail adapted from this recipe, foam adapted from this recipe

For Cocktail

For Vanilla Simple Syrup, bring 1 c. water, 1 c. sugar, and vanilla beans (with seeds removed) and vanilla seeds to a simmer until sugar has dissolved. Cool and place in a jar for storage.

Note: Original Recipe called for vanilla sugar. We preferred using vanilla simple syrup to (1) increase to volume of the drink and (2) bring out more of the vanilla flavor when simmering the beans.

For Foam:

To make foam, combine all foam ingredients in a whipped cream cannister and shake a little (no need to mix). Charge the cannister by screwing a nitrous cylinder onto the cannister and pressurizing. Place foam in fridge for at least 24hrs (ideally) or 30 minutes if crunched for time. Foam stabilizes better when mixed a day in advance.

Gently muddle the mint & vanilla simple syrup. Add the lime juice and gin and top with crushed ice. Stir. Top with passionfruit foam and garnish with a mint sprig.

Raspberry Mojito

Borrowedthis recipe with very minor changes to batch recipe

Place the lemon, mint leaves and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lemon has released its juice. Add the raspberries and continue to muddle until the raspberries are well mashed and have released their juices. Top with ice cubes, rum and liqueur. Shake vigorously until very cold.

Strain the mixture into two Champagne glasses. Top with a little Champagne or sparkling wine (the proportion should be 3 parts drink to 1 part Champagne). Garnish each glass with a mint leaf and a fresh raspberry threaded through a cocktail pick. Serve immediately.

If batching for a large group, scale the recipe up and place the juice of the lemons, mint, sugar and raspberries in a blender and blend until mostly smooth (with the exception of the raspberry seeds. Strain this mixture and add rum and liqueur. Pop in the fridge/freezer to cool before use.

Fill approximately 2/5ths of a champagne glass with the raspberry mixture then top with champagne.

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