This is one of the cocktails I taught at my first in-person cocktail class, Sip & Snip! I wanted to chat through how easy it is to elevate one of the simplest cocktails, the vodka soda, with some fresh ingredients that are easily accessible.
Read MoreIf you’re looking for something easy, slightly sweet, and rather boozy — the Full Stop is your drink 🤸🏼♀️ the best part is that it’s equal parts!
Read MoreWhat makes a smash, a smash? I like to think of a smash-style cocktail as the less fussy, more forgiving variation of a julep. It’s pretty open-ended and variable, as long as you include herbs, fruit, sugar, and some sort of base spirit.
Read MoreComing at ya with another single malt scotch summer sip (say that five times fast)! But in all seriousness, this is your reminder that you don’t need to sip scotch on the rocks and it can be enjoyed in bright, citrusy, herbaceous summer cocktails.
Read MoreAdding Empress Gin to any cocktail will instantly turn any regular gin drink into straight up eye candy. The cucumber matched with the bergamot liqueur is an absolute refreshing summer sip.
Read MoreI’ll be real with y’all—this is the first time I’ve ever made limoncello! I know there are several methods and ways to make it, but I am pretty thrilled with how this turned out! It’s perfectly sweet, not bitter at all, and it definitely doesn’t have that unfortunate lemon cleaning product flavor.
Read MoreThe Banana Daiquiri is a classic staple in cocktail culture. It’s best known in its appearance in The Godfather Part II, when Fredo foolishly asked Michael how to translate “Banana Daiquiri” in Spanish. Michael’s quickly faded smile indicates how fed up he is with his childish older brother — his idiocracy on full display.
Read MoreAvocado is truly a slept on ingredient to add to your cocktails (you’d add it in your smoothie, wouldn’t you!?). It adds a layer of rich creaminess and it balances perfectly with a spicy, smoky mezcal.
Read MoreLet’s use that sour cherry shrub that we made in a different style of cocktail! This one uses gin, and it’s bubbly, light, and refreshing.
Read MoreMaking a shrub in the summertime is a no-brainer — there are so many lovely fruits in season that are just beginning to be put into a cocktail! This is one way you can use a sour-cherry shrub into a strong and pungent bourbon sour.
Read MoreI love experimenting with different variations of margaritas, because the possibilities are so endless! For this spicy strawberry riff, I used orgeat (instead of a traditional agave) syrup, which gave it this incredible creaminess and nuttiness.
Read MoreThis blue coconut mai tai is a little far from the authentic original, but I can’t pass up an opportunity to use blue curaçao in a tasteful way 😉 the color is seriously next level, and the fact that it tastes better than it looks is a bonus!
Read MoreIf there’s one cocktail you should have under your belt, it’s the frozen margarita! Whenever I make frozen margaritas in a pitcher if I’m hosting guests, I just multiply a single recipe by however many margs I’m making.
Read MoreThis drink is smokey from the mezcal, but balanced out beautifully by the natural sweetness in the bell pepper. You get a little tang from the red wine syrup and then a BANG from the spicy bitters. I’ll be drinking this all summer long — I’m obsessed!
Read MorePepper thinks you should try this cocktail with limoncello 🍋 It’s so refreshing on a hot summer day!
Read MoreIt’s no secret that mango margaritas are a fan favorite, so let’s make one that’s frozen and spicy (which I will be drinking all summer) — this is your sign not to skip out on the good tequila. This makes 2 large drinks or 4 smaller drinks.
Read MoreThis cocktail was fully inspired by Leslie Kirchhoff and all the work she does with Disco Cubes & Disco Inferno! Definitely give her a follow if you haven’t already — her content is what cocktail dreams are made of.
Read MoreI bought too much basil so be prepared for lots of basil content! But in all seriousness, we all know how much I love Negronis, so this warm-weather, strawberry basil riff on the all time classic is so appropriate for the 60° weather.
Read MoreI don’t know about you, but I’m ready for summer and warm weather vibes! We’re going back to basics with a classic Mai Tai. There seems to be a little bit of controversy as to where the Mai Tai originated — Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, but Trader Vic’s forerunner Donn Beach claimed to have created it back in the 30s. It wasn’t until the late 1950s that it became extremely popular in Hawaii as the “top tourist tantalizer.”
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