2 oz Vodka, preferably potato
1 oz Fresh Lemon Juice
3 Ripe Strawberries, quartered
3/4 t Aged quality Balsamic Vinegar
1 Lemon Wheel
In a cocktail shaker combine Vodka, Lemon Juice and Pepper Syrup, Strawberries and Balsamic. Fill shaker with ice and shake well. Use Fine Strainer and strain into rocks glass filled with ice.
Black Pepper Syrup-Yield 3 oz
In small saucepan, combine 4 oz water with 1/2 Cup of Sugar and 1/2 Cup of whole black Peppercorns and bring to boil. Reduce the heat to med low and simmer for 10 minutes. Strain, cover and refrigerate for up to 2 weeks
from Will Thompson of "Drink in Boston"
Four 1 " Cubes of Cantaloupe
3 OZ Pineau, Cognac fortified grape Juice
1/2 Orange Wheel
In a cocktail shaker, lightly muddle the cantaloupe with the Pineau and orange. Fill the shaker with the ice and shake well. Pour (don't strain) into a chilled white wine glass(preferably a "Claire" goblet) and serve with a cocktail pick for spearing the cantaloupe chunks
2 C Mint Leaves, fresh and de stemmed
750 ml Vodka of Choice
Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days, for a stronger flavor let infuse longer.
1 tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (Benedictine and brandy)
1/2 oz. half-and-half
Mint sprig for garnish
Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
For even more fun with this drink, rim the glass of choice with Bar Sugar for a beautiful Holiday look.
A Fabulous alternative to Hot Chocolate! Hot Salted Caramel Carob!
8 oz Almond Milk
2 T Carob Powder
1 t Vanilla Extract
1 T Honey
1/4 t Sea Salt
Place milk in small saucepan. Whisk in carob powder. Add Vanilla and honey. Warm to temp. Pour in Large mug, top with Marshmallows to cover surface area. Drizzle with Caramel Syrup and sprinkle with fresh ground Sea Salt.
One part chai tea concentrate
One part whole milk, or your choice of milk
1 star anise
1 oz. cognac/brandy
1 oz. DeKuyper Buttershots liqueur or butterscotch schnapps
1/2 graham cracker, crushed and powdered
Bring chai tea concentrate and milk to a simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker.
Absolut, Cranberry, Sprite and Lime
Plum Tea with Candied Orange Slice
White Chocolate Hot Chocolate
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
Wild Hibiscus Champagne
Orange Mint Cran Cocktail
750 ml vodka
4 cutie oranges, peel on, quartered
1 lemon, peel on, quartered
4 Oz whole cranberries
1/2 C Orange Mint, rough chop
Combine all ingredients in a jar; seal well. Place in a cool place until flavors develop, about 3 to 4 days, shaking gently every day. Strain and store in a well-sealed container. Will keep for months. Pour over ice in rocks glass to serve.
Yield 4 oz
1 Clove studded Orange Wheel
2 Oz Rum, preferable aged Trinidadian Angostura 1919
1/2 Oz Dark Creme de Cacao, Preferable Tempus Fugit
4 1/2 Oz Hot water
3/4 Oz Apple Juice Reduction
Dash of Bitters
Place clove studded lemon wheel in heatproof Glass. Add the Rum, Dark Creme de Cacao, hot water, apple juice reductions and bitters. Stir well.Apple Juice reduction:
In a small saucepan, simmer 2 Cups unfiltered Apple juice over medium heat until reduced to 1/2 Cup. Let Cool. Pour into jar and refrigerate up to 2 weeks.