August is coming to a close so that means I’m going to be soaking up every last bit of summer while simultaneously craving all things autumn 🥲 I feel like this is a perfect lil transition cocktail as we swing the pendulum between seasons!!
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This French brandy is so versatile, perfectly crafted for those who love to try new things and push the boundaries of traditional cocktails!! Literally no better way to go out of your comfort zone than with this lovely clarified coconut clear punch.
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I’ve been trying my hardest to embrace these last few weeks of summer before we jump into all things fall… BUT I feel like this one is a perfect transition to those autumn vibes while still delivering bright, end of summer flavors, ya feel me?
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Radishes in cocktails are slept on imo!!! It has such a unique, peppery and earthy flavor that really adds a kick to this lil cocktail, The Forbidden Root.
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This is your sign to start muddling some fresh bell peppers into your summer cocktails hehe
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I’m not a die hard beer lover UNLESS it’s in a Michelada (obviously)!! So you will never catch me having beer in my fridge unless I’m having brunch at my place.
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This strawberry watermelon daiquiri literally tastes like a sour candy in the BEST way. So refreshing and lovely for a warm day!
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Making 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.
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The Jungle Bird is a little sweet, a little boozy, and a little bitter — with the addition of orgeat syrup, it adds a slight almond flavor and I cannnnnot get enough of this summer drink!
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I’ve been wanting to fat-wash bourbon for years now, and I can’t figure out why I’ve never done it after finding out how easy it is!
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Are you a little lad that loves berries and cream? Honestly, if you can understand that reference, I think we can become great friends (and you’ll probably love this cocktail).
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There’s nothing better than a frozen cocktail when it hasn’t dropped below 90°F in a week. But a frozen negroni — there’s nothing better than that, period.
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The chamomile and the apricot work really nicely with each other to balance out the strength of the rye whiskey, and the end result is slightly sweet, slightly tart, and deliciously floral.
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This Frozen Irish Coffee is what dreams are made of — and I’ll be drinking this year round, but it hits different in the 90 degree heat.
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I think we’re counting down the summer recipes because PSL season is knocking at the door here pretty soon 😉 I saw these golden kiwis and the grocery store and knew they would add the perfect tartness to a cocktail ✨
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Oaxaca Old Fashioned but make it … fall 😏 I was really in the mood for something toasty and smokey to kick off the first day of the new season, and I’m tellin’ ya, this one HITS.
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This cocktail might encapsulate all of my favorite flavors bundled into one 😮💨 and the pear purée is actually so much easier to make than ya think, and you don’t even have to wait for your pears to ripen!
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Sour-style cocktails are in my top 3 favorite types of cocktails of all time! I’ve learned a lot about my palette over the years, and there’s something so delicious to me about a tart drink. Combining that with the comforting flavors of fall, sign me TF up.
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This one goes out to all my umami lovers! But really, I wanted to give an example of how you can get creative with fat-washing (especially for vegans/vegetarians!)
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