One of our new favorites! This twist on the classic Whiskey Sour, adds a little kick of excitement with a few extras. We originally experimented with using rye whiskey, but felt that Maker’s Mark Bourbon Whisky fit better and helped show off the not-so-secret ingredients. For this sour, we make a traditional egg white Whiskey Sour, but instead of regular Angostura Bitters, we used Bittermen’s Xocolatl Mole Bitters. We also use Agave Nectar in place of simple syrup, Luxardo Maraschino Liqueur to give a hint of almond and mild sweetness, fresh-squeezed lemon and lime juice, and of course, dark chocolate shavings to garnish and pull out that mole chocolate flavor. This is a great cocktail for any whiskey lover.
2 oz. Maker’s Mark Bourbon Whisky
1/4 oz. Luxardo Maraschino Liqueur
3 dashes of Bittermen’s Xocolatl Mole Bitters
1/2 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
3/4 oz. Agave Nectar
1 Raw Egg White
72% Cocoa Chocolate (garnish)
In a mixing glass, add all of the cocktail ingredients (add the egg white last). Once you add the ingredients use a metal mixing tin to dry shake ingredients (without ice) vigorously for 30 seconds, then open the tin to add ice. Shake again for about 30 seconds to continue to build a nice froth from the juice and egg white. After you shake long enough where the tin gets very cold, it should be ready. Strain over fresh ice or serve it up in a coupe glass. Take a lemon twist and express the oils (squeeze the oils from the lemon zest) over the cocktail and shave the chocolate with a fine Microplane grater.
This is an extremely easy cocktail to make, and it is perfect for the upcoming warm days. In Mexico, it is said that Margaritas are for tourists, and Palomas are for the locals. Now, we’re all for a good Margarita (see our recipe HERE), but we do love to mix it up a bit, so we present the Paloma.
A lot of recipes will have you use a grapefruit soda, such as Fanta or Jarritos, which is fine, but, as always, we will opt for fresh juice whenever possible, so we’re making it from scratch.
2 oz. Silver Tequila
1/2 oz. of Fresh-Squeezed Lime Juice
Salt or Tajin Chili Powder
2 oz. Fresh-Squeezed Grapefruit Juice
Add all ingredients, except salt and club soda, into a cocktail shaker. Fill with ice, and shake vigorously. Rim the lip of a highball glass with salt, or Tajin chili powder (if you’d like a little spice), then fill with ice. Strain the shaken ingredients over fresh ice, and top with club soda (usually about 1 oz.).
Slice one orange coin and squeeze the zest oils over the cocktail and then drop into the Paloma. Serve and enjoy.
Peaches & Rye
Using fresh ingredients, and an egg white to make a “true sour”, is key to this deliciously balanced cocktail. The bitterness of the fresh lemon juice, spiciness of the rye whiskey, sweetness of peach syrup, and refreshing finish of the orange bitters, combine to make this a perfect cocktail for any time of year – and any fan of whiskey cocktails. Try this one out and let us know what you think!
2 oz. Rye Whiskey
1 oz. fresh lemon juice
1 egg white
1 oz. of homemade peach simple syrup (recipe below)
3 dashes of orange bitters
1 cup of sugar (for peach syrup)
Peach Syrup Directions
Peel peaches and remove from pit. Chop the peach into small 1/2 inch cubes – enough to fill 1 cup. Add chopped peaches to 2 cups of water and bring to a boil – then lower heat to a simmer for 5 minutes. Combine the cup of sugar and stir until fully dissolved. Remove from heat, and strain. Let syrup fully chill.
In a metal shaker, add combine all ingredients and dry shake (without ice) vigorously to fully combine all ingredients. Add ice then continue shaking until fully chilled and frothy, then pour through a fine strainer.
*OPTIONAL: To “up” the flavor and presentation (who doesn’t like to show off a little?) take a paring knife to cut off a wedge of lemon peel – make sure none of the bitter white rind is attached, hold the wedge on the sides with your thumb and middle finger, with your index resting on the back of the peel. Hold up a match about an inch away from the peel both over the cocktail glass. Then pinch to release the oils in the lemon zest. The oils with cause a spark and will “toast” the lemon flavor causing a extra kick of flavor.
The Nor’easter is a perfect cocktail for those winter months on the horizon – with a hint of maple, spicy ginger, along with the welcome warmth of bourbon. Named after the infamous icy storms that wreak havoc in the Northeast. This very simple cocktail is a perfect addition to add to your rotation these coming autumn and winter months. The key to making a great Nor’easter is using a quality bourbon, and real maple syrup.
2 oz. bourbon
1/2 oz. of fresh lime juice
1/2 oz. of maple syrup
2 oz. ginger beer
1 lime wheel for garnish
Pour bourbon, lime juice, and maple syrup into a cocktail shaker, then add ice. Shake for ten seconds then strain into low-ball glass over fresh ice. Top with ginger beer, and add a lime wheel garnish.
A-LOT-EH CORN & TEQUILA
Elote (read: Eh-loat-eh) is an amazing street food found south of the border, that combines roasted sweet corn, lime juice, chili powder, and “crema” to combine sweet, earthy, sour, and spicy all into one delicious bite.
Corn in cocktails? The thought randomly popped in my head, and I wasn’t sure how it’d work, but I’m glad to report – it IS EXQUISITE! After what was supposed to be a one-week vacation had turned into a total of two years of residence in Mexico, I got hooked on “elote” so I decided to put it in cocktail form, and I highly recommend this one. It has “A-Lot-Eh” Corn flavor, and “A-Lot-Eh” Tequila, combined with all the other flavors of authentic Mexican Street Corn.
2 oz. Reposado Tequila (smoked tequila if you’re adventurous)
1 fresh corn cob
1.5 oz. of fresh lime juice
1 egg white
Tajin Chili Powder
Cut of all the corn kernels off of the cob and put in a metal cocktail shaker. Muddle the fresh kernels until all of the corn has been fully smashed and all of the “milk” has been extracted. Add the tequila, lime juice, and egg white and vigorously shake until the mixture is a yellow cream. Pour through a very fine strainer, over fresh ice in a glass with a salted and Tajin Chili Powdered rim. Garnish with a lime wheel.
BOURBON GINGER FIXER
Today, on this rainy day in the Manette Neighborhood of Bremerton, Washington, our neighbors at Elixir Fixer had their Grand Opening party for their beautiful shop! In honor of their special day, we decided to make a signature cocktail using one of their syrups, “Ginger Ginger” and we think you’re going to love it. We also picked up a bottle of their “Nola Cola” and “Fast Thymes.” If you are in the area, be sure to stop in and check them out to sample and pick up some of your favorite Elixir Fixers – if not, don’t worry they’re online HERE.
The “Ginger Ginger” really brings out the spice in the bourbon, while the fresh juices of the pomegranate and lime add some tartness, garnished with our homemade candied ginger to add a sweet and spicy finish.
2 oz. Bourbon (we used Tucker Distillery‘s Cinder Bourbon)
1 oz. Elixir Fixer’s “Ginger Ginger”
2 oz. fresh pomegranate juice
1 oz. of fresh lime juice
1 egg white
4 dashes of Angostura Bitters
In a shaker, add the bourbon, “Ginger Ginger” syrup, pomegranate and lime juice, and fill with ice. Then add one egg white and shaker vigorously until it is extra foamy. Strain into a Champagne Coupe (or any similar glass style) and add the 4 dashes of bitters to the foam. With a toothpick, drag out the bitters in a spiral and garnish the rim with a piece of candied ginger (candied ginger recipe HERE)
The Spanish Coffee is one of our favorite drinks to make – with the growing blue flame, the aroma of toasted nutmeg and cinnamon, and of course, the bright sparks put off when the spices ignite in the glass. Once the cocktail hits your tastebuds, you’ll realize that it isn’t just a drink for “show” and the flavors are on par with the building process. This is a great drink to warm you up on a chilly evening, or a perfect after-dinner dessert cocktail.
This is definitely a cocktail for the more experienced bartender, and should be practiced outside and with a pitcher of water when preparing the drink for the first time.
1/2 oz. of Bacardi 151 Rum
1 oz. of Tia Maria Coffee Liqueur
1 oz. of Triple Sec Orange Liqueur
Ground Cinnamon & Nutmeg (in salt and pepper shakers)
First, sugar the rim of a brandy snifter, and add the Bacardi 151 Rum. With one had, hold the base of the glass and tilt it to a 45 degree angle – with a lighter or a long match, ignite the rum with the other hand. After the rum has a flame, hold the stem with one hand, and continue to hold the base of the glass with the other, then slowly rotate the glass to caramelize the sugar on the rim – as the blue flame grows larger with each rotation. Once the sugar begins to melt, grab the cinnamon and nutmeg shakers with the hand that was holding the stem. Still holding the glass at a 45 degree angle, vigorously shake the spices over the flame 4 or 5 times (this is when the bright sparks will happen). Carefully set down the glass, with the rum still ignited, and pour the coffee over into the glass, halfway full, until the flame is fully extinguished. Then add the Tia Maria Coffee Liqueur, Triple Sec Orange Liqueur, and then top with whipped cream. Add a quick shake of cinnamon and nutmeg onto the whipped cream as garnish, and serve.
Once you have served the cocktail, or are ready to enjoy it yourself, stir the whipped cream until fully blended.
Hibiscus, Fresh Ginger, and Prosecco – Three of our favorite things, and the Hi-Ginger Fizz includes them all. This is a perfect cocktail for these transitional fall days – not quite fall, but no longer summer. A perfect blend of tartness and spice, from the homemade hibiscus and ginger root syrup, and the sweetness of the prosecco.
Make the hibiscus and ginger root syrup in a larger batch, and invite your friends over for cocktail hour – it is something you can prepare ahead of time.
Hibiscus & Ginger Root Syrup Ingredients & Directions
1/2 cup of dried hibiscus flowers
2 cups of water
1/2 cup of sugar
1 inch piece of fresh ginger root – thinly sliced
a pinch of salt
Combine hibiscus, water, and ginger into a saucepan and bring to a heavy boil. Stir in the sugar and pinch of salt, and reduce to a light simmer. Continue for 20 minutes to create a reduction. Let the mixture cool completely, then strain out hibiscus and ginger root.
Cocktail Ingredients & Directions
1 oz. vodka
2 oz. chilled ginger ale
2 oz. Prosecco
1.5 oz. of Hibiscus & Ginger Syrup
Combine vodka and syrup in a mixer with ice, shake to chill. Strain mixture into glass, and top with ginger ale and prosecco. Serve “up” or on the rocks.
BACON BLOODY MARY
We’ve all had a really good Bloody Mary, and most likely, had a pretty bad Bloody Mary. Well, if you’re a bacon lover (who isn’t, right?), then you’ll love our Bacon Bloody Mary. It has a little spice, a hint of tart, a lot of savory, and of course a lot of bacon!
For this one, we used Heritage Distilling Co.‘s Bacon-Infused Vodka, but if you’d like to infuse your own, we attached an easy recipe below. We also made a spiced salt, to add that extra kick of flavor.
Ingredients (makes 6 servings)
3 cups of tomato juice
3 Tablespoon of lime juice
2 Tablespoon of lemon juice
1 Tablespoon of horseradish
1 1/2 Tablespoon of Worcestershire sauce
2 Tablespoons of green olive juice
1/4 teaspoon of garlic salt (Bloody Mary Mix)
1 teaspoon of Tabasco Sauce
1 teaspoon of celery salt
1/2 teaspoon fresh ground black pepper
Heritage Bacon-Infused Vodka
2 Tablespoons of Kosher Salt
1 Tablespoon of cayenne
1 Tablespoon of paprika
2 pinches of garlic salt (salted rim mix)
In a blender, add tomato, lemon, lime juices, along with horseradish, Worcestershire, garlic salt, Tabasco, celery salt, and ground pepper. Pulse until fully mixed. Cool mix for 2 hours, or until fully chilled.
In a small bowl, combine Kosher salt, cayenne, paprika, and garlic salt and stir until fully mixed. Then pour onto small plate.
Rub a lime on the rim of high-ball or pounder glass, and dip onto the plate of salt and knock off excessive salt. Add 1.5 oz. of Bacon-Infused Vodka, then fill glass with ice. Add 2-3 generous dashes of Angostura bitters, then top with Bloody Mary Mix.
Garnish with a slice of bacon, and any pickled veggies you’d like to add(we use 2 green olives, 2 spears of asparagus, a lime wedge, and a slice of celery).
Infusing Vodka with Bacon
Cook at least 6 pieces of bacon (or the whole package, we won’t judge), until crispy. Once they’re crisp take out the bacon and eat it, or save it as the garnish – we’re really just after the bacon fat. Take one 750ml bottle of vodka and split it into 2 mason jars. Add one Tablespoon of bacon fat per jar (2 Tablespoons total). Seal the lids tightly, and shake. Set the vodka/bacon mix sit aside for 2 hours, then into the freezer for 4 hours (don’t worry alcohol doesn’t freeze). After it has been cooled, strain mixture through a cheesecloth or coffee filter to remove the fat, while the bacon-flavored vodka will pass through. Add the vodka back into the bottle or mason jars and seal. Chill any extra vodka and store in the freezer until next use.
This simple cocktail is great for a warm day outside – it is very easy to make, very refreshing, and the rosemary/lemon simple syrup gives it an extra “kick” to set it apart from a typical lemonade. Simply omit the vodka for the kids, or non-drinkers.
1.25 oz. vodka (or gin)
1.5 oz. homemade rosemary/lemon simple syrup (recipe below)
Lemon peel and rosemary sprig for garnish
-Simple Syrup Ingredients-
1 cup of sugar
1 cup of fresh lemon juice
2 8-inch rosemary sprigs
Combine 1 cup of sugar, 1 cup of fresh lemon juice, 2 8-inch fresh rosemary sprigs in a saucepan. Bring all ingredients to a strong boil, stirring occasionally, until all sugar dissolves. Reduce heat to a simmer – let sit for 3-4 minutes. Turn off heat and transfer to a separate container and let syrup cool completely.
In an 8 oz. glass, fill halfway with ice. Add 1.25 oz. of vodka, 1.5 oz. of homemade simple syrup, and top with club soda. Garnish with lemon zest and fresh rosemary tip.
Cocktails & Photos by: Bryan Whitaker unless otherwise noted.