Happy Friday.
INGREDIENTS
Glass: Cocktail
PREPARATION
Add all the ingredients except the cassis to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Dribble the .5 oz of French Cassis down the inside of the glass so it settles at the bottom.
{via Liquor.com; contributed by Dale DeGroff}
The Bellini was invented sometime between the late 1930′s and the mid 1940′s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Cipriani named the cocktail “Bellini” because of its unique pick color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist, Giovanni Bellini.
Another Italian artist, Livia Cives, was recently inspired by the Bellini’s rich Venetian history to create this beautiful interpretation of the cocktail. Livia used the island of Murano, just north of Venice, and the Murano glass for which it is so well known, as the inspiration for her color palette on this piece.
Bellini recipe:
2 oz. peach juice or peach purée
4 oz. Prosecco sparkling wine
Pour the peach juice or peach purée into a Champagne flute, slowly add the Prosecco, and enjoy!
{reblogged via The Art of Cocktails … Illustrated}
Add the plums, sage, and simple syrup to the bottom of a shaker, and muddle (or smoosh vigorously with the back of a spoon) until the plums form a nice mush. Fill the shaker with ice and add the lemon juice and whiskey. Shake and then double strain into a cocktail glass.
{via The Kitchn}
FOR THE BOURBON- BACON INFUSION:
FOR THE OLD FASHIONED:
PREPARATION:
In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.
{via Cocktail Revival, check out Reverend Luke’s blog and see what “good booze” concoctions he dreams up. FUN!}
INGREDIENTS
Garnish: Rose petal
Glass: Coupe
PREPARATION
Add all the ingredients to a blender and blend for about 30 seconds. Serve in a coupe glass. Garnish with a rose petal.
INGREDIENTS
Garnish: Cherry
Glass: Highball
Add the vodka, lemon juice and simple syrup to a highball glass filled with ice. Fill with club soda and garnish with a cherry.
{contributed by Grey Goose Vodka}
An ideal summer afternoon tipple. I think it tastes better in a mason jar.
INGREDIENTS
PREPARATION
Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.
{via Saveur}
INGREDIENTS
Garnish: Lime wheel or long lime twist
Glass: Highball
PREPARATION
{via Liquor, contributed by Jim Meehan}
Unlike most drinks that rely on very precise measurements, “a smash lets you feel your way around the drink,” says San Francisco bartender Erik Adkins. The amount of honey syrup you use will depend on the size and acidity of the lemons. “This cocktail should be rich with a strong midpalate, not bright and tart like a sour.”
INGREDIENTS
Tools: shaker, muddler, strainer
Glass: Collins
Garnish: spanked sage bouquet {kinda naughty}
PREPARATION
Muddle the lemon in the bottom of a shaker. Add sage and gently muddle. Add remaining ingredients with ice and shake. Double strain into an ice-filled glass and garnish.
{via Imbibe, contributed by Erik Adkins, Heaven’s Dog, San Francisco}
INGREDIENTS
Garnish: Cherry
Glass: Cocktail
PREPARATION
Add all the ingredients to a mixing glass and fill with ice. Stir well. Strain into a chilled cocktail glass. Garnish with a cherry.
{contributed by Classic And Vintage Artisanal Spirits}
