Let’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.
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Time for a true classic to really put you in your feels: The French 75. Ironically enough, it’s the most difficult to pinpoint where most classic cocktails truly originate — the French 75 being one of them. We’re certain that the combination of lemon, sugar, gin (or cognac?), and champagne is definitely an intoxicating, yet delightful concoction.
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We all know how much of a gin lover I am — this rose gin is distilled with delicate botanicals with a crisp citrus and spiced rose taste. It’s absolute perfection in this lavender bee’s knees.
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This 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.
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I 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.
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This week we’re talking about the Ramos Gin Fizz — there are so many techniques out there on how to perfect this cocktail, and I can’t wait to perfect my method. The goal is for you to have a sturdy (almost meringue like) frothy head.
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This olive oil elevated riff on the traditional Gibson will satisfy all of your savory tastebuds — calling all olive lovers!
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Ahhh, the LIT. It’s loved and hated by so many — but done properly (without using nasty store-bought sour mix), it can actually taste pretty good!
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Here’s a reason why the Martini is so iconic in the world of cocktails. Not only is it a symbol of sophistication, but it is thrillingly versatile, leaving so many variations to please everyone. Gin, vodka, wet, dry, dirty, perfect, olive, twist: if there were any time to be particular about a cocktail, this is the one!
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It wouldn’t be a proper Valentine’s Day celebration without a Clover Club! You know I’ve been absolutely obsessing over Lo-Fi Aperitifs Gentian Amaro, which is the ✨ chef’s kiss 😙🤌 addition to this classic. The familiar sweetness of the raspberry paired with the floral, hibiscus flavor of the amaro couldn’t get any better.
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The Floradora is a recipe that you can use delicious raspberry syrup with! The Floradora has a long history that actually dates back to the early 1900s — inspired by Broadway show called Florodora (opened in London in 1899 and American Broadway in 1900) because it starred girls wearing frilly pink dresses.
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As we bid adieu to to dry/damp January, we welcome February (with open arms) with this super boozy-forward Valentine’s day cocktail. As lovely as it was to slow down a bit last month, I’m ready for more absinthe-misted cocktails in my life!
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Playing around with Empress Gin always turns out to be the most beautiful creations! This cocktail was so pretty (& tasty!) I had to share it. Gin meets island vibes?
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The Gibson is for all of those who have more of a savory than sweet-tooth, so if you’re one to love traditional dirty martinis (think bleu-cheesed stuffed olives, YUM!), this classic cocktail is right up your alley. And hey, I love a drink with a snack.
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Ring in the new year with this Empress 75. Bubbly drinks scream celebration, and the beautiful color of this cocktail makes it even better.
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This brilliant riff on a traditional Alexander swaps out cognac for Empress Gin and I couldn’t be more awe-struck by this frosty blue color! I decided to experiment a little bit further by using butterscotch schnapps instead of creme de cacao, and the results were so tasty. The notes of toasted nuttiness from the butterscotch pair so well with the dark complexity of the chocolate bitters, which ultimately balances perfectly with the brightness of Empress.
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I had two goals in mind when creating this drink: one, to make something green, and two, to experiment with some of the liqueurs hiding in the back of my bar cabinet. After a bit of trial and error, the Grinch’s Glory was born — it’s herbal, fresh, and strong.
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Something the pairing of pineapple and cherries reminds me of the holidays — the cherry syrup from the Luxardo brandied cherries absolutely MAKES this drink; don’t skip out on this step!
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I’m a sucker for a good sour — but what makes a good sour, good, you ask? FRESHLY SQUEEZED CITRUS. Trust me, it makes a difference — especially when the main ingredient is citrus!
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I’m always looking for an excuse to either make a cocktail with egg whites or use these black walnut bitters from Fee Brothers. This sour recipe can go really nicely with either gin or bourbon, so don’t be afraid to experiment!
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