THE MOJITO

The exact origin of this classic refresher is a little more uncertain, but it has been traced back all the way to the 1500s when Sir Francis Drake landed in Havana, Cuba, to sack the city of its gold. His crew was suffering from diseases and it was rumored the natives had medicine to cure … More THE MOJITO

THE MARTINI

Italian immigrant bartender Martini di Arma di Taggia claimed to have invented this classic drink in NYC before World War I. His recipe contained dry gin and dry vermouth, equal parts, and orange bitters. The classic recipe today doesn’t call for equal parts however, it’s more like a 5:1 of gin to vermouth. A Martini is also … More THE MARTINI

SOUTH OF FRANCE

1 1/2 oz. Dark Rum1 1/2 oz. White Rum @flordecanausa3 oz. Pineapple Orange Juice1/2 oz. Green Chartruese3/4 oz. Lime Juice1/4 oz. Grenadine @cocktailartistsPeychauds Bitters Float—Shake together ingredients with ice, strain over ice and float bitters. Garnish with mint, cherry, and orange peel—Summer may be over but here is a recipe to keep those summer vibes going. I … More SOUTH OF FRANCE

ITALIAN SOLDIER

2 oz. Bourbon Barrel Aged Zinfandel (@1000storieswines)1/2 oz. Amaro1/2 oz. Lime Juice1/2 oz. Simple Syrup3 Dashes Orange Bitters (@scrappysbitters)Soda Water—Shake together ingredients except soda water. Strain into highball over ice. Top with soda water and garnish with orange trimmings—This is a delicious recipe that caught my eye when it was posted by @barrelageddad a while back and … More ITALIAN SOLDIER

BEE’S COBBLER

2 oz. Midsummer Solstice Gin @hendricksgin3/4 oz. Lemon Juice1 oz. Honey2 Peach Slices—Cut peach slices into chunks and place in shaker. Add gin and muddle. Add lemon, honey, and ice and shake. Double strain into coupe. Garnish with peach and flowers. Here’s my little contribution for the #beeskneesweek event happening this week hosted by @barrhillgin. It’s a great event … More BEE’S COBBLER

SUMMER’S END JULEP

2 1/2 oz. Bourbon @michterswhiskey1/2 oz. Mint Syrup @cocktailartistsMuddled LavenderMint leaves—Place bourbon and lavender sprigs in glass and muddle well. Strain into julep cup. Add mint syrup and ice and stir lightly. Line the cup with a couple mint leaves and top with more pebble ice. Garnish with mint sprig and lavender.—I know summers about over, but … More SUMMER’S END JULEP

ANTIQUE PANDA

2 1/2 oz. Dry Sake1/4 oz. Pandan Syrup3 Dashes Orange Bitters—Place lemon peel and sake in glass and muddle. Add syrup and Bitters and stir with ice. Strain into rocks glass over ice and garnish with lemon peel—If you’re a fan of old-fashioned style recipes, but maybe in the mood for something a little lighter … More ANTIQUE PANDA